ROASTED BEET HUMMUS BOWL WITH TURMERIC TAHINI AND PEANUT DUKKAH

This is one of the fantastic hummus bowls served at DC’s Little Sesame. You’ll end up with more turmeric tahini and peanut dukkah (an Egyptian spice blend) than you need for this recipe, but you’ll find plenty of other uses for them—primarily to drizzle and sprinkle on any roasted vegetable or grain dish that you like

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To roast the beets: Preheat the oven to 425°F.

Step 2

Spread enough salt to come to a depth of ¼ inch in a baking dish just big enough to comfortably hold the beets. Nestle the beets in the salt, cover the whole dish and the beets tightly with aluminum foil, and roast until a metal skewer or fork can easily pierce the beets with little to no resistance, about 1 hour, depending on the size of the beets. Remove and, when the beets are cool enough to handle, slip off the peels, if desired. Cut the beets into ½-inch-thick wedges.

Step 3

While the beets are roasting, make the turmeric tahini: Combine ½ cup plus 2 tablespoons water, the lemon juice, garlic, salt, turmeric, and maple syrup in a blender and blend until combined. Pour in the tahini and blend until smooth.

Step 4

To make the peanut dukkah: Combine the peanuts, sesame, coriander, cumin, salt, and paprika in a mini food processor or large dedicated spice grinder and process until combined but still chunky.

Step 5

To assemble, spread the hummus in a large shallow bowl, pile the beets in the center, drizzle with some of the tahini, and sprinkle with some of the peanut dukkah. Drizzle with olive oil and serve.

Step 6

The turmeric tahini can be refrigerated in an airtight container for up to 2 weeks, and the dukkah can be stored in an airtight container at room temperature for up to 2 months.

Step 7

Combine the chickpeas with the baking soda and enough water to cover by 2 inches in a large pot over medium-high heat. Bring to a boil; foam will rise to the top within the first few minutes. While continuing to boil, skim off the foam repeatedly until very little remains. Reduce the heat to medium-low, cover, and cook until the chickpeas are so tender you can very easily smash them against the side of the pot with a wooden spoon, and the water is dark brown, about 40 minutes. Drain.