Recipe: Lapsang Souchong Beet Hummus

Happy New Year everyone! I've taken a bit of a blog break, and it's finally time to get back to writing about tea. To start the year off right, I thought it would be fun to share a healthy(ish) tea infused recipe I've been making in huge batches for work lunches and midday snacks. Lapsang Souchong beet hummus! That may sound like a bizarre combination, but let me explain a little bit about how it came to be...

I've always been a fan of hummus; I love the creamy chickpeas and the nutty sesame flavor.  It's easy to make, and works well on sandwiches and as an afternoon snack with veggies and crackers. I've taken to adding a bit of smoky lapsang souchong to my hummus, to change up the flavor and add a nice smoky note. When I was at the grocery store other day I noticed a roasted beet hummus on the shelf. At first I thought it was a strange idea, but then I thought about how the earthy and sweet beets must compliment the smooth chickpeas quite nicely. As I waited in the checkout line, I started thinking about beet hummus (as one does), and realized it would go really well with some added lapsang!  So, I created my own. It may sound a bit out of the ordinary, but I assure you it's quite delicious.

Tea Happiness' Lapsang Souchong Beet Hummus
Serves: 6 to 8

1 large red beet
1/3 cup tahini
1/3 cup olive oil
1 can chickpeas (15 oz) drained with liquid reserved or 1 cup cooked dried chickpeas with 1 cup cooking liquid reserved
1 medium sized clove garlic, grated
about 1/3 cup lemon juice (more to taste)
1 1/2 tsp kosher salt
1 tsp lapsang souchong tea, ground
1/2 tsp smoked paprika

First, roast the beet- Preheat the oven to 450º. Wash the beet, but don't peel it. Poke a few holes in it, then wrap in tin foil.  Roast for about an hour- testing after 45 minutes for doneness. A knife should easily side into the beet when it's ready. Remove from oven and let it cool slightly, still wrapped in the tin foil. When the beet is cool enough to handle, peel off the skin. I like to use paper towels for this, as your hands will get instantly red if you use your fingers! 

To grind the tea, you can use a mortar and pestle, spice grinder, or just a small bowl and the back of a wooden spoon. Make sure the bits are nice and small, as they will incorporate better into the hummus. 

Assemble the hummus- Once the beet is cool, slice and add to a food processor, along with the remaining ingredients except for the reserved chickpea liquid. Blend the mixture until it's nice and smooth. Taste, and add more lemon juice if desired. I actually like the consistency of the hummus as it is at this stage, but if you'd like to have a thinner hummus, pour in about 1/4 cup or so of the reserved chickpea liquid in while the food processor is running. Transfer to a bowl and serve your gorgeously pink hummus with crackers, veggies, whatever you like!

I think this vibrant hummus really brightens up the gray winter days we've been experiencing lately. You can pair the hummus with any kind of tea, but I prefer a hearty assam, or a sweet hong cha. You'll want something that can stand up to the smoke, but I wouldn't recommend a smoky tea, as it's a bit too much. Whatever you pair it with, I hope you enjoy!

A Tea-Infused Chili Recipe

I love to cook (as does the Littlest Tea Critic), and I've been known to dabble a little bit here and there with adding tea as an ingredient. A few weeks ago I was cooking and decided to add some smoked paprika to the recipe. 'Smells like lapsang' was my first reaction when I opened the spice jar. I tucked that information away for later, and I recently got the chance to use it.

When Arbor Teas reached out to collaborate on a creative project using a tea of my choice, I thought it would be fun to try and create a recipe with one of their teas. It's still winter here in the northeast, and I decided to make something warm and comforting. I like creating variations on chili, as it's easily whipped up for a crowd, and the flavors can be tinkered with. I like to make mine with at least two different kinds of beans, and a sweet potato. Ok, so this isn't exactly a traditional chili recipe, but trust me, it works. To give my chili added comfort, I decided to use Arbor Teas lapsang souchong. The powerful flavor of this tea becomes a subtle smoky addition to the chili, similar to smoked paprika. The Littlest Tea Critic and I made this over the weekend, and I think she ate more of it than anyone else. She gives is a big thumbs up, which is a huge endorsement!

The Tea Happiness Smoky Lapsang Vegetarian Chili

2 15oz cans of beans, rinsed (I like to use kidney and cannelini, but it's your choice)

1 chipotle pepper in adobo, seeds removed, chopped (these are often be found in small cans)

1 carrot, diced

1 rib celery, diced

1 small onion, diced

1 small sweet potato, diced (about 1.5 cups)

2 cloves of garlic, minced

1 1/2 teaspoons chili powder

1 1/2 cups vegetable broth

1/8 tsp cinnamon

A splash of red wine vinegar (about a tablespoon)

2 tbsp olive oil

salt and pepper 

1 cup water

2 tsp lapsang souchong (I used this one from Arbor Teas)

Add the lapsang souchong to a small bowl or mug. Bring 1 cup of water to a boil (you can do this in a kettle), pour over the tea and steep for 8 minutes. Strain and set aside.

In a dutch oven or large pot, heat the olive oil over medium/high until hot, add garlic, carrot, celery, and onion and cook until soft. Add sweet potato and about 1 tsp salt and a pinch (or a few grinds) of pepper. Cook for about 5 minutes more. 

Add the drained beans, chopped chipotle, chili powder and cinnamon. Stir well. Add in the steeped tea, vegetable broth, and red wine vinegar. Everything should be covered in the liquid, so add a little more broth (or water) if necessary. Bring to a boil, then reduce to a simmer. Keep the pot mostly covered- I like to leave a little space for the steam to escape and let the broth reduce a bit. Simmer until potatoes are tender, about 20-30 minutes. Taste and add more salt and pepper as desired (I like to add quite a bit of salt to mine, but not everyone agrees).

I like to serve my chili on a bed of rice, but you can use it top nachos, or add in a taco or quesadilla, whatever you feel like. It freezes really well too, which is nice if you want to plan ahead. 

Do you cook with tea? If you try this recipe, let me know how it goes! You can sub out any of the ingredients or add in more vegetables. Get creative with your chili, but don't forget to add tea. It's great for the winter weather, but also light enough for an early spring evening.

Speaking of tea, if you're interested in trying the Arbor Teas lapsang souchong, stay tuned! Next week I will be posting a giveaway where you can win a bag of this versatile tea.