Love Hummus

Image courtesy of Jacq Harriet.

During lockdown, Jacq Harriet found herself in need of a pantry-ingredient-friendly side dish to impress on a second date with her now-boyfriend. The New York- and Los Angeles-based photographer settled on a beetroot hummus, swapping out the tahini but keeping it punchy with lots of garlic and lemon. “It was a strong tasting dip for an early stage date”  Harriet recalls, “but we jokingly call it our ‘love hummus’ because of the bright color and how it represents the beginnings of when we fell in love.” 

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Ingredients

• 1 roasted beet
• 1 ¾ cups of cooked chickpeas 
• 1 ½ large lemons (zested and juiced)
• Salt and black pepper
• 2 large cloves of minced garlic 
• ¼ cup of olive oil

Instructions

1. Preheat the oven to 375 degrees.
2. Peel and wash the beet, cover in tinfoil, and place in the oven for one hour.
3. Cut the beet into quarters, place it in a food processor and blend until small bits remain.
4. Add in chickpeas, garlic, lemon zest, and any other seasonings you desire. 
5. If the ingredients are too thick, add a bit of water. 
6. After the hummus has been blended thoroughly, add olive oil.