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Beet Puree with Toasted Chickpeas, Yogurt, and Cumin


Roasting chickpeas is a great way to add texture and flavor to a dish. After a quick sauté or roast in the oven, they become addictive pops of crunch that bring textural contrast to all types of dishes, but they work especially well against the silky beet puree and yogurt.


  • 1/2 cup dried chickpeas
  • 1-3/4 lb. beets
  • Kosher salt
  • 2 shallots, coarsely chopped
  • 1 clove garlic, coarsely chopped
  • 6 Tbs. extra-virgin olive oil
  • Freshly ground black pepper
  • 1 lemon, zested and juiced
  • 1茶匙acacia honey
  • 1茶匙整个小茴香种子,压碎
  • 3/4 cup natural yogurt
  • 1 handful wood sorrel or arugula
  • Good-quality bread, for serving


Soak the chickpeas in cold water for at least 12 hours.


Preheat the oven to 350°F. Place the beets in an ovenproof dish. Season with salt. Cover and bake until soft, about 1 hour. Remove from the oven. When cool enough to handle but still warm, use your thumbs to peel the skins away. Cut the beets into large chunks.

In a large saucepan, combine the beets, shallots, garlic, and 1 Tbs. oil. Cook and stir over medium heat until the shallots are translucent, 3 to 4 minutes. Add 3/4 cup water, and season with 1/2 tsp. salt and 1/4 tsp. pepper. Bring to a boil, reduce the heat, and cook, covered until the shallots and garlic are soft, about 10 minutes. Let cool slightly.

Transfer the beet mixture to a blender or a food processor. Add the lemon zest and juice, honey, 3 Tbs. oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Blend or process until smooth.

In a medium skillet, toast the cooked chickpeas in 1 Tbs. oil over medium heat until crispy and golden brown, 3 to 4 minutes. Sprinkle with the crushed cumin, and season to taste with salt.

Transfer the beet puree to a serving dish. Top with the toasted chickpeas and a generous dollop of yogurt. Garnish with the wood sorrel and drizzle with the remaining 1 Tbs. oil. Serve with bread.


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