Beet Cashew Hummus with Garlic Tahini Yogurt Swirl and Almond Za'atar
recipe by: Sarah Menanix
yields: 2cups
5 from 8 reviews
Ingredients
Beet Cashew Hummus
1¼cupraw cashews, soaked for at least 2 hours
1medium beet, washed well
¼cupfresh lemon juice, from 2-3 lemons
3tablespoonstahini
3tablespoonsextra virgin olive oil
1tablespoonwater
2clovesgarlic, chopped
½teaspoonkosher salt
Pinchcayenne
Garlic Tahini Yogurt Swirl
¼cupyogurt
1tablespoontahini
1large garlic clove, pressed
⅛teaspoonkosher salt
Almond Za'atar
⅓cupdry roasted almonds
1teaspoontoasted sesame seeds
1teaspoonsumac
1teaspoondried thyme
¼teaspoonkosher salt
¼teaspoonextra virgin olive oil
For Serving
Optional: fresh thyme, for garnish
Cucumber spears and/or crackers for dipping
INSTRUCTIONS
Preheat the oven to 450°F. Wrap the beet in a foil pouch and bake on a baking sheet for 40-50 minutes until soft and a knife slides right into the center. When finished baking, open the pouch and let it cool until cool enough to the touch (or rinse with cool water). Slip the beet out of the peel and slice it into a few chunks.
Meanwhile, prepare the tahini yogurt swirl. Whisk together all of the ingredients in a small bowl, adding ½ teaspoon of water to loosen it up if it's too thick. If making ahead, transfer to a small glass OXO Smart Seal Container and chill. Otherwise, chill until ready to serve
Meanwhile, prepare the almond za'atar. In a small bowl, combine the dry roasted almonds, toasted sesame seeds, sumac, dried thyme, salt, and olive oil. Toss to combine. If making ahead, transfer to a small glass OXO Smart Seal Container and set aside until ready to serve. Otherwise, set aside until ready to serve
Drain and rise the cashews well. Add soaked cashews to a high-powered blender or food processor Blend with with the sliced beet, lemon juice, tahini, olive oil, water, garlic, salt, and cayenne. Purée until completely smooth. If too thick, add another tablespoon of water or olive oil until desired creamy consistency.
If making ahead, use a rubber spatula to transfer to a medium OXO Smart Seal Container. Otherwise, transfer to a small serving bowl.
When ready to serve, swirl the beet cashew hummus into a bowl. Take a large spoonful of tahini yogurt sauce and swirl it on top with a spoon. Sprinkle with almond za'atar and, if desired, fresh thyme for garnish.
Serve with cucumber spears or crackers for dipping (or your favorite veggies and pita!)
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.