Beetroot hummus is a vibrant and nutritious twist on the classic hummus we all know and love. This dip gets its stunning pinkish-purple colour and slightly sweet, earthy flavour from roasted or boiled beetroots blended with the traditional hummus ingredients like chickpeas, tahini, lemon juice, garlic, and olive oil. Not only does it look gorgeous, but it's also packed with antioxidants, fibre, and essential nutrients. Beetroot hummus makes for a healthy and visually appealing addition to your snack or appetiser spread. Enjoy it with pita bread, carrot sticks, or as a colourful spread on sandwiches and wraps.
Some of the ingredients used in this recipe are
Ingredients
Boiled chickpeas-250 gm
Water-enough to soak the boiled chickpeas
Ice cubes-3-4
Garlic cloves-4-5
Tahini paste-3 tbsp
Lemon juice-3 tbsp
Extra virgin olive oil-1.5 tbsp for garnishing
Paprika powder and parsley-for garnishing & as per taste(optional)
Roasted /boiled Beetroot puree- 2 tbsp. (Roasted beetroot will give a more intense colour and flavour)
Method
1.In a bowl, add the boiled chickpeas and add enough water to soak them in Gently, peel off the skin of these chickpeas.This is an important step as this gives it a very creamy texture once done.
2.Transfer these peeled chickpeas in a mixie & blend it.Once done ,add ice cubes, garlic, tahini paste, lemon juice and churn it again in a mixie for a few minutes until the consistency is smooth.Add a tbsp of water if required but make sure the consistency is very thick & creamy. Once done, add the roasted beetroot puree to this mixture,little lemon juice ,salt and olive oil and blend it once again until you get the desired colour and consistency.
3.Transfer this into a bowl. Garnish with olive oil and parsley. Serve cold with pita bread or as a dip.
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