November 19, 2014
One of my favorite party foods is muhammara, the dip made of red peppers, walnuts, garlic and pomegranate molasses. Much as I love the sweet and sour flavor, it's the color, I think, that most appeals to me; having something so flashy and sassy sitting on my counter always makes me happy.
So when I saw the recipe for David Leibowitz's beet hummus it stopped me cold; the color is so similar. Why, I thought, didn't I think of that?
David's recipe is really simple – and really good for you. It's almost half beets. Garlic and lemon kick in a little punch. And right behind that is the seductive tanginess of pomegranate molasses.
Thanks, David, great idea.
12 ounces cooked, peeled and diced red beets
2/3 cup cooked, drained chickpeas (use canned chickpeas if you like)
2 large cloves garlic, peeled and smashed
6 tablespoons tahini (buy the best that you can; some brands are awful)
2 teaspoons salt, plus more if you feel like it
1/4 cup freshly squeezed lemon juice
generous pinch of cayenne pepper or smoked chile powder (I used urfa pepper)
1½ tablespoons pomegranate molasses
Combine all the ingredients in the bowl of a food processor and whirl it around until it's nearly smooth. Dip in a finger and adjust salt or lemon to your own taste. That's it.
This will keep in the refrigerator for 3 to 4 days. David says it keeps in the freezer for up to 6 months; not sure I'd try keeping it that long.
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