Lemon Parsley Hummus

1 small bunch parsley, chopped (no stems!)
1/4 cup olive oil
1 19 oz can chickpeas, drained
juice of 1 lemon
1 clove garlic
2-3 tsp sesame oil
pinch salt

Put parsley and olive oil in food processor. Pulse until parsley is finely chopped. Add remaining ingredients, and process until as smooth as you like it. Taste and adjust seasoning. I added quite a bit more salt after tasting it. You can serve it right away, but it tastes way better a day or two later! The garlic also gets a bit more pronounced over time, so be careful adding too much at once. Serve with pita chips.

Beet Hummus

Beet Hummus Recipe

Ingredients

• 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
• 2 Tbsp tahini sesame seed paste
• 5 Tbsp lemon juice
• 1 small clove garlic, chopped
• 1 Tbsp ground cumin
• 1 Tbsp lemon zest (zest from approx. 2 lemons)
• Generous pinch of sea salt or Kosher salt
• Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Method

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups.