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How to make the BEST Hummus Ever! via Roasted Beet Hummus Moroccan Flatbread #ChoppedChallange2

How to Make the BEST Hummus Ever #FFFBChoppedChallenge
Roasted Beet Hummus Moroccan Flatbread

How to Make the Best Hummus: Roasted Beet Moroccan Flatbread

Here is your mission should you choose to accept it: take these three random ingredients and make them into a kick ass meal! 

That’s right, it’s that time of year again, when me and my bunch of blogger pals, The Fucking Fab Food Bloggers, send each other 3 random non perishable ingredients and turn them into a killer recipe! Just like the chopped challenge show! Make sure to see the bottom of this post to see what got and what they made!

I got my box from Ashley from Big Flavors from A Tiny Kitchen, she sent me:

1 Krusteez Onion Garlic Flatbread mix
1 bag of orca beans
1 bottle of garlic flavored coconut oil.

So, of course, hummus came to mind… but so I went on a hummus crusade. TO MAKE THE BEST HUMMUS EVER!

The Great Hummus Crusade Begins!

As luck would have it, this week on the Bon Apetit’ podcast they had on Michael Solomonov, an Israli chef from Philidelphia. One of his restaurants, Sahav, apparently makes like the best hummus ever! So he was on the podcast giving away the tips and I was lucky to find his recipe on the New York Times website.

So here I am: a Greek and Italian chick setting out to make the perfect hummus and recreate his magic.

 

Okay so hummus was obvious and I always wanted to make roasted beet hummus… so that was happening.

I also had a flatbread so I had to figure out how to incorporate that… but back to the hummus adventure.

I bought all my ingredients and I get cracking with this hummus recipe, but on my first run I used canned chickpeas and it did not give it the creamy texture I wanted. It was grainy and a little loose from too much ice water I added. #FAIL

I couldn’t post substandard shitty almost good hummus with you… I had to get it right so you could. So I figured out where I could improve. I remembered on the podcast Solomonov mentioned that overcooked beans were the key and I knew I just added too much water. So at 9 o’clock on a Saturday night, I’m at Stop and Shop, NOT a bar. I get dried chickpeas and soak them with the baking soda as they stated in the recipe. (The baking soda acts as a tenderizer for the beans and can help them soften faster.)

TIP: Don’t even try to find tahini at a normal grocery store. The clerk and even manager will start at you blankly and ask you to pronounce it over and over and again and as what it is. Go to a specialty store like Whole Foods and PRO TIP: Trader Joe’s carried it now and it only just over $3!

So I also cook the beans as stated for an hour and a half until they are mushy as fuck. Being that they just cooked they are also still warm for the creaming.

I get my tahini, lemon and garlic mixture nice and creamy and slowly add the beans, scraping the sides often.

And behold: the best fucking hummus I ever made and probably ever eaten! A Hummus-gasm if you will.

Beet_Hummus_Before and After

Now What do I do about this flatbread?

I visited Morocco, not literally, but I used the flavors as an influence. I also wanted to bring out some more pink. So I added some swiss chard from the garden with some nice pomegranate seeds for a little tart flavor, honey goat cheese for sweet and creamy with a sprinkle of chopped mint.

OMG- it was heaven!

So yes this post is a lot about making the perfect hummus and the journey to get there… but this flatbread is the perfect vessel from this gorgeous hummus!

 

 

Now let’s See what the rest of the Fucking Fab Food Bloggers got in their chopped box and what they made…

Matt from Nomageddon made Chicharrones Chimichangas 

Ashley from Big Flavors From a Tiny Kitchen made Veggie and Spice Pork Tenderloin with a Tropical Buckwheat Salad

Ashley from Forking Up made Pecan Crusted Chipotle Drumettes Cold Cous Cous Salad Dressed with Bacon Vinaigrette 

Julie from Bread Booze Bacon made Beer Braised Chicken with Coconut Wild Rice

Heather for All Roads Lead to the Kitchen made Chicken Plantain and Peanut Stew (with or without pretzel dumplings)

The Best Hummus Ever
Serves 6
Basically the best Hummus EVER on a flatbread with some more awesome shit! Make it now!
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Prep Time
8 hr
Cook Time
1 hr 30 min
Total Time
9 hr 30 min
Prep Time
8 hr
Cook Time
1 hr 30 min
Total Time
9 hr 30 min
Hummus
  1. 1 cup dried chickpeas
  2. 1/4 cup orca beans
  3. 2 tsp baking soda (separated)
  4. 3/4 cup tanini (sesame paste)
  5. Juice of 2 large lemons (zest of one)
  6. 3 garlic cloves (grated in microplane)
  7. 1 large roasted beet, diced
  8. 2 tsp garlic coconut oil
Flatbread
  1. 1 box Krusteez onion and garlic flatbread mix
  2. 3 large leaves of swiss chard
  3. Pomegranate seeds to top
  4. Honey Goat cheese to top
  5. Mint to garnish
Instructions
  1. Soak chickpeas and orca beans overnight in about 4 inches of water with 1 teaspoon baking soda.
  2. The next day drain the beans and rinse them.
  3. Cook beans in at least 4 inches of water with 1 teaspoon baking soda. (Beans should come to a boil and them simmer for 1 and a half hours. TIP: Mushy overcooked beans are the key to making the most creamy hummus you will ever eat!
  4. While the beans cook combine the tahini, garlic and lemon juice in a blender.
  5. Slowly add UP TO 1 cup of chilled water while the mixture blends. You are looking to achieve a beautiful creamy consistency, once creamy stop adding water.
  6. Now add in the roasted beet and blend well.
  7. When the beans are done (and still warm) add them into the blender with the coconut oil.
  8. Scrape the sides and continue to blend until smooth.
TO make the flatbread
  1. Follow instructions on flatbread box.
  2. Grill on medium head on nonstick foil for about 3 minutes on each side.
  3. Liberally spread with beet hummus
  4. Top with swiss chard, pomegranate, honey goat cheese and chopped mint.
  5. Cut, serve and ENJOY! You earned it!!
Notes
  1. Tahini can be tough to find I recommend Whole Foods or Trader Joes. Trader Joe's just started carrying it at an AMAZING price of like just over $3.
  2. PS- Try to find it at a Stop and Shop and they will stare at you blankly and ask what tahini is like 10 times...
Adapted from From Michael Solomonov's Hummus Recipe
NY Foodgasm https://www.nyfoodgasm.com/

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This Post Has 5 Comments

    1. Thanks so much Ashley, those orca beans were pretty interesting. I only wish I hadn’t made the rest so mushy in order to make hummus. Still have some left and they are really pretty.

  1. I love hummus more than any other type of spread/dip…you might say it’s an addiction. However, I’ve never tried a beet hummus! This looks beyond incredible and the dish as a whole is just making my mouth water. Awesome way to put all of your ingredients together!

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