“The beet is the most intense of vegetables…deadly serious.” – tom robbins

Hummus is an everyday luxury that we can all afford to enjoy in our daily rotation. Chickpeas are an inexpensive protein source, so invest in your ingredients. Beets turn up the Technicolor. Preserved lemons take this vibrant schmear to the next level. Sandwiches, raw root veggies, and crisp dippables will smile with a little skiff. 


2 cups cooked organic chickpeas

1 fat garlic clove, crushed

1/2 tsp sea salt

1 tsp ground coriander seed 

1 large beet, cooked and chopped 

2 wedges preserved lemon 

1/4 cup tahini

1/4 cup water

1/4 cup lemon juice (about 2 lemons)

1/4 cup olive oil


  1. Roast, boil, or steam whole unpeeled beets until tender, 35 – 45 minutes. Trim stem and root tail but don’t bother peeling. 

  2. Cook chickpeas from scratch or pop a can, then add all ingredients, except liquids to a food processor or blender. Slowly add water, lemon juice, and olive oil until hummus develops a smooth puree. Scrape down the walls of the blender.

  3. You can substitute beets and preserved lemon for roasted carrot and chilies, or try caramelized onion and roasted cauliflower. Serve with a scatter of sprouted or toasted chickpeas and a splash of good olive oil.

Cooking Chickpeas from Scratch

1. Soak dry chickpeas overnight in 4 times the amount of water with a splash    of apple cider vinegar. Next day, drain & rinse.

OR Bring dry chickpeas to a boil with a pinch of baking soda, remove from heat and cover for 2 hours. Drain, rinse & refill with water.

2. Boil in unsalted water 45 minutes. Add garlic, onion, bay leaf, kombu seaweed, coriander, cumin, chilies, oregano as desired. 

3. Once chickpeas cook tender, add salt, a splash of apple cider vinegar and remove from heat to cool 20 minutes. Drain & rinse.

4. Freeze extra chickpeas for up to 6 months.

Scott Nystrom, chef Edible Wellness & One Big Table