Pickled Apples & Beet Hummus

• 1 cup white vinegar
• ½ cup maple syrup
• 1 ½ teaspoons pickling spice
• ½ teaspoon salt
• 1 ½ pounds apples
• 2-3 star anise pods
• 1 small roasted beet
• 1 can of cooked chickpeas
• 1 ½ lemon
• 2 large cloves garlic
• 2 Tbsp of tahini
• ¼ cup extra virgin olive oil

Pickled Apples:

1. Combine the water, vinegar, maple syrup, pickling spice, and kosher salt in a small to medium sauce pan. Bring to a boil, then reduce heat heat to low and cover and simmer for 8 to 10 minutes. Spoon out a small amount of the brine, allow to cool, and taste. If you want a sweeter pickle add more maple syrup, a tablespoon at a time.
2. After you reduce the heat on the brine, wash and core your apples. No need to peel them – but if you do, it works too! Cut them in half (pole to pole), then cut each half into approximately 1/8th inch slices. Transfer the slices to a quart glass measure or similar sized bowl. Add the star anise pods to the bowl.
3. Pour the brine through a strainer into the bowl with the apple slices, then cover and allow to come to room temperature. The apples will float, so I used my strainer to keep them submerged by covering the strainer and glass measure tightly with plastic wrap.
4. Once they have hit room temperature, transfer them to a pint glass jar, layering them evenly around the perimeter. Transfer the star anise pods to the space left in the middle of the apples. Fill the jar with brine, and discard left over brine. Cover and refrigerate. (Recipe courtesy of: Food52)

Roasted Beet Hummus:

1. Roast your beet for 1 hour.
2. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
3. Add remaining ingredients except for olive oil and blend until smooth.
4. Drizzle in olive oil as the hummus is mixing.
5. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water. (Recipe courtesy of: Minimalist Baker)