It looks like raspberry sorbet, but it's actually hummus. Beets experienced a huge surge in popularity in the week leading up to Valentine's Day. I think this recipe from one arab vegan was part of that trend.
Sumac and I have never really had a great relationship. I guess I don't trust it not to take control of a dish as it once did. Still, I was intrigued by this hummus recipe and decided to give sumac a chance, starting with a very small amount and working up to that specified by the recipe. As it turned out, you can barely taste it. It adds a bit of pungency and sourness, but it's not overpowering. Garlic and lemon help keep it in line. To the original recipe, I added more tahini and cumin as well as aleppo pepper flakes. I think the texture could be richer from still more tahini--the chickpeas and the beets have almost no oil in them.
Also: Here's a page with a bunch of hummus variants I have made.
Beet and Sumac Hummus
(adapted from one arab vegan)
1 1/2 c chickpeas
3/4 c cooked beet, roughly chopped
1/4 c tahini
1 TB aleppo
1 tsp cumin
1-1.5 TB sumac
1 tsp cumin powder
sea salt to taste
juice of 1 lemon
1 small clove of garlic, crushed
1 tsp olive oil
reserved water from beets or chickpeas as needed
InstructionsAdd all ingredients to a food processor and blend, scraping down the sides frequently. Note that the beets will release some moisture – so be wary of adding too much reserve water to thin. Serves 6.
Asparagus is coming back in season! Following the Bittman bible, I roasted these at 450* for about 15 minutes. Olive oil, salt, and one crushed clove garlic.
I had these with the old standby wheatberry salad. Because there's so much vinegar in the salad, it balanced out the asparagus really nicely; there was no need for lemon on the asparagus. Later I ended up cutting the asparagus into bite-sized pieces and just throwing them into the salad.