Warm Hummus with Roasted Pickled Beets, Onions, and Egg

🧂 Ingredients

• 1 lbs 16 oz dried garbanzo beans
• 2 tsp baking soda, divided
• ½ cup Tahini
• 1 clove garlic, minced
• ¼ cup garbanzo bean cooking liquid
• ¼ cup cold water
• 2 tbsp lemon juice
• Salt to taste
• Olive oil for drizzling
• 6 beets, washed with stems and green removed
• Kosher salt
• 1/2 cup apple cider vinegar
• 1/2 white or yellow onion, thinly sliced
• 1/4 cup apple cider vinegar
• 3 large farm eggs
• Water

Instructions

• 1 Soak the dried garbanzo beans in a bowl filled with 6 cups of water and one
  teaspoon of baking soda for 8 hours or overnight. (The baking soda helps loosen
  the skin of the chickpea from the flesh of the bean).
• 2 Drain and rinse the beans from the soaking liquid.
• 3 Place the beans in a pot and fill with an additional 6 cups of water and the
  remaining teaspoon of baking soda.
• 4 Bring the pot to a boil, and then reduce to a simmer and cover.
• 5 Intermittently, agitate the beans in the water by stirring and skim off floating
  skins from the beans. The more skins that are removed, the silkier and smoother
  the hummus will be.
• 6 Cook the beans for 30-40 minutes until tender.
• 7 Drain the cooked garbanzo beans and reserve the cooking liquid.
• 8 Place 3 cups of cooked garbanzo beans, tahini, garlic, and ¼ cup of the cooking
  liquid in a food processor and pulse until smooth. (Reserve one cup of cooked
  beans for garnish or an extra snack).
• 9 With the motor running, pour in ¼ cup cold water and the lemon juice.
• 10 Season to taste with salt.
• 11 Serve with garnish and warm toasted flatbread.
• 12 Preheat the oven to 375 degrees Fahrenheit.
• 13 Fill a sheet tray with a bed of kosher salt.
• 14 Place the wet beets on top of the salt bed and add additional salt over the
  beets.
• 15 Cook the beets in the oven for 35-40 minutes, or until tender. When you insert a
  paring knife into the beets, you should have little to no resistance.
• 16 Allow the beets to cool slightly, and then use a paring knife to remove the
  skin. Do this on a cutting board, and do not drop the peeled beets back into the
  salt mixture.
• 17 Once all the beets are peeled, cut them into eighths, and place them in a bowl
  with the red wine vinegar. The vinegar will bring out the natural sweetness of
  the beets. Discard the salt bed.
• 18 Combine the onions and vinegar in a bowl and let stand for 15- 30 minutes before
  serving.  
• 19 Bring a medium pot of water to a rolling boil.
• 20 Carefully lower the eggs into the water and set a timer for 7 minutes.
• 21 Remove the eggs from the water and immediately place in an ice bath or cold
  water to stop the cooking process.
• 22 Peel the eggs and slice into eights.

Nutrition Info