Beet Hummus
Beet Hummus
“Kameel Abu-Hatoum, a distinguished connoisseur of traditional Lebanese cuisine from Baakline (Chouf mountains) graciously gave me the recipe for this dip. He coined it mama dallou’ah. This name was meant as a counter to the now world-famous baba ghanouj. Explanation: Baba is daddy and ghanouj means cuddly (or someone who likes to spoil and cuddle their baby or loved one). Mama is mom and dallou’ah means a mom who loves to be pampered, cuddled, spoilt and cherished. This is a delicious dip served at room temperature with pita bread; it is simple to prepare; the taste can be adjusted a bit (more or less lemon or garlic or tahini) according to taste.” — Joumana Accad, blogger and author of Taste of BeirutClick here to learn more about Lebanese cooking.
Servings
4
servings
Ingredients
- 1½ pound beets
- 1 lemon, juiced
- 2 cloves garlic, peeled and mashed in a mortar with a dash of salt
- ½ cup tahini
- 1 tablespoon pomegranate molasses (optional)
- ¼ cup pomegranate arils, for garnish
- chopped parsley, for garnish
Directions
- Wrap the beets in foil and roast them in a 357-degree oven for 45 minutes or until tender. Peel the beets and cut them into chunks. Then, mash them in a food processor with the lemon juice, garlic paste, and tahini; taste and adjust the seasoning, adding more lemon, tahini or garlic. Garnish and serve at room temperature with pita bread or chips.