Jerk Beet Hummus



Toronto Star


INGREDIENTS: 2 cans (each 540 ml) chickpeas 500 g beets, red, roasted, cut into quarters 1 cup tahini 2/3 cup olive oil 5 cloves garlic 1 lemon, juiced 1/4 cup water 1 tbsp + 1 tsp salt 2 tsp ground cumin 1/2 tsp sumac 3 sprigs scallion, finely sliced 2 tbsp ginger, minced 1 Scotch bonnet, seeded and minced (wear latex gloves if you have them) 3 sprigs fresh thyme, chopped 1/4 cup fresh coriander, finely sliced 2 tbsp pineapple juice 1 lime (zest and juice) 1/4 cup olive oil Pita, vegetables or crackers for serving hummus DIRECTIONS: 1. Add chickpeas, beets, tahini, olive oil, 3 garlic cloves, the lemon, water, 1 tbsp salt, the cumin and sumac to a food processor. Puree until very smooth. 2. Serve hummus on individual starter plates with pita, vegetables or crackers. To create the Jerk Vinaigrette: mince remaining 2 garlic cloves. Combine garlic, coriander, olive oil, ginger, Scotch bonnet, scallion, thyme, pineapple juice, lime and remaining 1 tsp salt in food processor. Blend until combined but still slightly chunky. (This is spicy – use sparingly.) Specify here: what are you doing with the vinaigrette—is it a dip for the vegetables or do you pour a little in the centre of each hummus spread? 3. 7.