A simple and easy recipe for Beet Hummus and candied pistachios.
For a tutorial on how to cook the beets for this recipe follow the link below.
https://pachamamaculinary.com/how-to-cook-and-peel-beets-like-a-pro/
This hummus is a colorful spin on the original and a delicious snack that makes a great dish for entertaining.
Garnish with sesame seeds and fresh mint and serve with toasted pita chips or fresh cut vegetables.
Enjoy!
Beet Hummus
Ingredients
- 12 oz chickpeas canned
- 1 each cooked red beet https://pachamamaculinary.com/how-to-cook-and-peel-beets-like-a-pro/
- 1 tbsp tahini
- 1 tsp sea salt
- 1 each juice of 1 lemon
- 1/4 c olive oil
- 1 tsp fresh ground ginger
Instructions
- Put all ingredients into food processor except olive oil
- Slowly add olive oil into the mix scraping the sides often
- Once mixture is smooth, check for seasoning and enjoy
Notes
Garnish with sesame seeds and mint
Candied Pistachios
Coconut Palm Sugar Candied Pistachios
Equipment
- small non stick pan
Ingredients
- 1/2 c pistachios or substitute another nut
- 1/4 c coconut palm sugar can use cane sugar
- 1/2 tbsp water
Instructions
- Add sugar and water to the pan and heat until the mixture is bubbly
- Add nuts to the pan and turn down heat, using a wooden spoon to stir the nuts constantly so they don't burn
- the sugar mixture will eventually start get dry and turn into the texture of wet sand
- spread the nuts out on a sheet pan that has been coated with pan spray and let cool for 20-30 minutes
Notes
Be careful when working with hot sugar it will leave a very nasty burn if it gets on your skin
