One of my mantras in life is that every party should include a bowl of hummus. Of course, store-bought is perfectly fine, but we’re living in a golden age of hummus brands, so serving your homemade version in a bowl will make it the star of your snack table. and pink Hummus? That’s really the highlight. here, Melisa Denizelli Orley Sharing her recipe…
“When you’re inviting your loved ones over, you can’t settle for plain hummus. I’ve been serving this hummus for almost my entire adult life and it’s never disappointed,” says Melisa. “The kids are always impressed. My daughter once asked, ‘Mommy, did a unicorn make this?'”
What is one tip that Melisa recommends? “I peel the chickpeas. It’s not just part of a recipe, it’s a tip for a slow life. I grew up in Istanbul, and back home these cooking tasks are done with friends and family. Sometimes there’s a Turkish soap opera playing on the small TV in the kitchen.”
pink party hummus
by Melisa Denizelli Orley
1 large red beet
1 medium yellow beet
1 cup dried chickpeas (soaked overnight (or at least 6 hours))
2 cloves of crushed and sautéed garlic
Pour the olive oil into a food processor and create your desired texture (you can’t measure it, it’s difficult!)
2 spoons of tahini (hee hee pea)
Start with 1 tablespoon of salt
toasted pine nuts (optional)
Pro tip: If possible, try to get high-quality tahini from a Middle Eastern food store.
Preheat oven to 400F. Wrap whole beets (skin on) in foil and place in oven for 1 hour. Cook the chickpeas on the stove. Place the soaked beans in a pot and add enough water to cover the chickpeas, leaving them 1 inch above. Bring to a gentle boil and cook until tender. Ready in about 45 minutes.
Remove the beets from the oven and while they cool, peel the chickpeas (call a friend!). Gently rub each chickpea to remove the skin. This is the key to a smooth texture. Set aside a handful to eat. Then, once the beets are cool enough to handle, scrape off the skin and chop finely. (Make it quite small. Even if you use a food processor, starting with a small one will give you a smoother result.)
Add garlic, chickpeas, and beets to food processor. (I, cuisinart mini — Cannot handle large items. ) Pour in the oil, add the tahini and salt and mix. Wait 1 minute to taste and adjust seasoning to taste. Blitz again, alternating with a drizzle of oil and 1 to 2 tablespoons of water to reach desired consistency. Find your rhythm.
If desired, serve with pan-roasted pine nuts and reserved chickpeas. Endives and carrots go well with dips.
What will you serve at the party? (I also love Jenny’s Three Bowls and this Midwest classic.) You can read more about Melisa’s cooking in her newsletter. dream dinner guest.
PS See more party ideas including the easiest desserts. Are you a party host or an enthusiastic guest? Plus, sample bottled tomato sauce.
(Photo provided by: Melisa Denizelli Orley. )
Source: Cup of Jo – cupofjo.com
