Eosinophilic Esophagitis Friendly Harissa-Orange Beet Hummus with Veggie Dippers
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Learn more →Ingredients
4 servings
For the hummus
- 2 medium beets (about 12 oz total), scrubbed
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1–2 tsp harissa paste
- 1 tsp orange zest
- 2 tbsp fresh orange juice
- 2 tbsp fresh lemon juice
- 1 small garlic clove, minced
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- 2–3 tbsp ice water
For serving
- 2 medium carrots, peeled and cut into sticks
- 1 medium cucumber, sliced into rounds or spears
- 1 medium red bell pepper, seeded and sliced
- 1 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the beets on a sheet of aluminum foil, drizzle with a little olive oil, and wrap tightly into a packet. Set the packet on a baking sheet and roast until a knife slides through the center of the largest beet with no resistance, 40–50 minutes depending on size.
- 2
Remove the beets from the oven and let them rest, still wrapped, for 10 minutes. Unwrap and, once cool enough to handle, rub the skins off with a paper towel or the foil. Cut the beets into rough chunks.
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