Tandoori chicken that has been grilled, served with a light lemon dressing over a fresh salad. The tandoori spice is available at any Indian store or perhaps a nearby supermarket store.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 10 |
Ingredients
- 1 medium beet, top and bottom trimmed
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 (15 ounce) can chickpeas, rinsed and drained
- ¼ cup olive oil
- 1 tablespoon water, or as needed
Instructions
- Bring a pot of lightly salted water to a low boil. Add beet and cook until tender, about 20 minutes. Remove beet and allow to cool, or place in a bowl of cold water. Peel beet, cut into small pieces, and transfer to the bowl of a food processor.
- Add tahini to beet pieces and blend until smooth. Add lemon juice, garlic, and some of the chickpeas; pulse until combined. Continue adding chickpeas in small amounts, blending after each addition. Stream olive oil in slowly, with the processor running, until hummus is smooth but still thick and spreadable. Add a bit of water if needed.
Reviews
A tasty hummus, with just a hint of sweetness from the beets. Beets definitely take longer than 20 minutes to cook, so plan accordingly. I felt this really needed some salt to bring out the flavors, otherwise everything else was perfect as written. I topped it with a bit of za’atar seasoning, which complimented the hummus nicely.