golden beet dukkah hummus.


5 large golden beets

1 lb fresh cannelini beans, removed from shells as shown (a well drained can works too)

1 teaspoon kosher salt

1 1/2 tablespoons dukkah

1/4 cup high quality olive oil

2 cups chicken stock

Bring chicken stock to a boil in a saucepan. Add fresh cannelini beans. Reduce to simmer, and cover saucepan. Cook for at least 20-25 minutes, until cannelini beans are tender but not mushy. Drain beans from chicken stock. Reserve chicken stock for future use. If beans are canned, no need to cook, just drain so all liquid is removed. 

Peel golden beets, shred in food processor. Add in cooked cannelini beans and blend well until you get a smooth consistency. Add 1/4 cup chicken stock at to help you get a smoother consistency, and then add 1/4 cup olive oil. You should have a very smooth and velvety hummus at this point. Add salt and blend again. 

Place in wide and flat serving bowl. Create ridge in the hummus and pour an additional 1-2 tablespoons of olive oil on top. Cover in dukkah - you should get a big fat hit of dukkah with every bite. Serve with grilled naan, pita, or crudite.