2 cups (340g) slow-cooked chickpeas (see note on how to cook them)
2.5 ounces (70g) cooked red beets (about one and a half small beets)
6 tablespoons water
2 tablespoons olive oil
2 to 3 tablespoons lemon juice (adjust to taste)
1 tablespoon tahini
1 teaspoon sea salt
1/2 teaspoon onion powder
pine nuts for topping (optional)
chopped fresh dill for garnish (optional)
1 French baguette
olive oil for brushing
1 to 2 cloves of garlic
salsa for topping
Blend all the hummus ingredients in a food processor until smooth. Set aside.
Preheat oven to 350 degrees F (175 degrees C).
Slice the baguette to 1/2-inch slices. Lightly brush each slice with olive oil. Line the brushetta on a baking sheet and bake for about 10 to 15 minutes, or until they start to brown. When the bread is cool enough to handle, rub the garlic on each slice of toasted bread to give it more flavor.
Smear each slice of toasted bread with some hummus and top with salsa.
Serve immediately. Store any hummus in an airtight container for up to a week.
To make the slow cooker chickpeas, a one-pound (450g) of chickpeas. Pour the rinsed chickpeas into the slow cooker. Add 6 cups of vegetable stock (or your favorite broth), 1 teaspoon of salt, and 2 bay leaves. Set the slow cooker on low for 8 hours. Be sure to save any leftover broth for another dish!
The slow cooker chickpeas will last in the refrigerator for 4 or 5 days. You can also freeze the chickpeas if you don’t think you can use all 6 cups of it in a few days. It’s a lot, I know.