Beet Hummus with Hazelnut-Pistachio Dukkah

A little taste of Open Kitchen

The striking color of this beet hummus makes it a conversation piece at every party I serve it at. Use it as a dip for crudités, a shmear inside a grain bowl, a base for a toast or tartine, or a sandwich spread.

Makes 1 cup dukkah and 4 cups hummus

For the Dukkah:

1/2 cup raw hazelnuts

2 tablespoons coriander seeds

1 tablespoon cumin seeds

2 tablespoons white sesame seeds

2 tablespoons black sesame seeds

1/2 cup raw pistachios

1 teaspoon flaky sea salt

Freshly ground black pepper

For the Hummus:

2 15.5-ounce cans chickpeas

3 medium beets (about 14 ounces), scrubbed, trimmed, peeled, and quartered

1 tablespoon olive oil

3 large garlic cloves, peeled

1/4 cup tahini

Juice of 2 lemons (about 1/4 cup), plus more to taste

3/4 teaspoon ground cumin

1/2 teaspoon coarse salt, plus more to taste

Extra-virgin olive oil

For the Dukkah:

Preheat the oven to 350°F.
Spread the hazelnuts on a small baking sheet and toast in the oven for 10 to 12 minutes, until the skins are starting to flake off and the nuts smell and look toasty. Transfer to a bowl, cover with a folded dish towel, and set aside to cool. Rub off the skins (don’t worry if they don’t come off completely).
Heat a small, dry skillet over medium heat and add the coriander and cumin seeds. Toast until fragrant and slightly darkened, 4 to 5 minutes. Transfer to a plate and add the white and black sesame seeds to the same pan. Toast until the white seeds are golden brown, 3 to 4 minutes.
Combine the hazelnuts, pistachios, coriander and cumin seeds, and white and black sesame seeds in a mortar and pestle or mini food processor and grind until everything is broken up but not finely ground—the idea is to leave some texture. Stir in the salt and pepper. Cool completely and store in an airtight container.

For the Hummus:

Preheat the oven to 425°F. Line a baking sheet with foil.
Drain the chickpeas, reserve the liquid, and rinse thoroughly. Spread the chickpeas over the prepared baking sheet and top with the beets, plain olive oil, and 2 of the garlic cloves. Wrap loosely (but seal tightly) with the foil and roast until the beets are tender when pierced with the tip of a knife, 30 to 45 minutes.
Transfer the chickpeas, beets, and garlic to a food processor and process until smooth. Add the tahini, the remaining garlic clove, the lemon juice, cumin, and salt. Process until smooth, adding enough of the reserved chickpea liquid to thin it to a smooth, creamy consistency. Add a little more than you think you’ll need as it will thicken a bit as it cools. You probably will need about 1/2 cup. If you run out of chickpea liquid, you can use plain water.
Adjust the lemon juice and salt to taste and refrigerate if not serving within a few hours. Thin with more bean liquid or water if needed, drizzle with extra-virgin olive oil, and serve with the dukkah alongside crackers or crudités.