It’s always a great idea to have an extra can or two of chickpeas in your pantry. They are perfect in soups, stews and salads because they add a delicious creamy texture and a significant amount of nutritional value. Add a healthy dose of tahini (ground sesame seeds), squeeze of lemon juice and a few cloves of garlic, then you have an incredible spread called hummus, a classic Middle Eastern dip.
To make this dish a little more interesting, I decided to add roasted red beets, toasted sunflower seeds and parsley. The earthiness of the beets, nuttiness from the tahini and bright acidity from the lemon makes for an amazing dish you’ll want at every meal. Serve with naan and fresh veggies on the side for dipping.
To make this recipe for Roasted Red Beet Hummus, check it out here on Coffee, Cabs and Bar Tabs. Also, make sure to follow CC&BT on Instagram at @coffeecabsandbartabs to join me on all of my foodie adventures in the big apple. Thanks for stopping by, and happy cooking!