Ingredients
Fresh parsley (finely diced, for garnish)
Lemon zest (for garnish)
Flake salt (for garnish)
Olive oil (for garnish)
Toasted sesame seeds (for garnish)
1 tablespoons olive oil (15 mL)
2 tablespoons tahini (30 g)
1 teaspoon salt (5 g)
2 garlic cloves (14 g)
1 lemon (juice of 1 lemon, zest of 1/2 lemon)
1 can pinto beans (439 g, drained and rinsed)
1 medium beet (144 g, peeled and cubed)
Step by step
SPECIAL EQUIPMENT: KitchenAid® K400 Blender
Place the prepared beets into a saucepan and add enough water just to cover them. Bring to a boil then reduce to medium high heat and cook for twenty minutes, or until fork tender. Strain, being sure to reserve ¼ cup of the boiling liquid, and set beets aside to cool.
Place all the ingredients and two tablespoons of the reserved liquid to the KitchenAid® Blender and blend on Speed 2 until slightly smooth. (Add more beet liquid if the mixture is too thick.) Place the mixture into a serving bowl and garnish with sesame seeds, a drizzle of olive oil, flake salt, and a bit of lemon zest.
CHEF’S NOTES: Make a chunkier version of this hummus using the KitchenAid® Stand Mixer with the Pastry Beater Attachment. Simply replace the blender with the mixer and follow the same instructions.