Pretty (Easy) in Pink

One of my favorite party foods is muhammara, the dip made of red peppers, walnuts, garlic and pomegranate molasses. Much as I love the sweet and sour flavor, it's the color, I think, that most appeals to me; having something so flashy and sassy sitting on my counter always makes me happy.

So when I saw the recipe for David Leibowitz's beet hummus it stopped me cold; the color is so similar.  Why, I thought, didn't I think of that?

David's recipe is really simple - and really good for you.  It's almost half beets.  Garlic and lemon kick in a little punch. And right behind that is the seductive tanginess of pomegranate molasses.

Thanks, David, great idea. 

Beet Hummus
From David Lebovitz’s My Paris Kitchen

12 ounces cooked, peeled and diced red beets 
2/3 cup cooked, drained chickpeas (use canned chickpeas if you like)
2 large cloves garlic, peeled and smashed
6 tablespoons tahini (buy the best that you can; some brands are awful)
2 teaspoons salt, plus more if you feel like it
1/4 cup freshly squeezed lemon juice 
generous pinch of cayenne pepper or smoked chile powder (I used urfa pepper)
1½ tablespoons pomegranate molasses

Combine all the ingredients in the bowl of a food processor and whirl it around until it's nearly smooth. Dip in a finger and adjust salt or lemon to your own taste. That's it.

This will keep in the refrigerator for 3 to 4 days.  David says it keeps in the freezer for up to 6 months; not sure I'd try keeping it that long.