Beetroot Hummus is a dip or spread made with cooked and mashed chickpeas, roasted beetroot, garlic, cumin seeds, lemon juice and Tahini. It’s a popular Middle East and Mediterranean dish but is famous internationally.
Roasted beetroot adds a beautiful Color and more flavour to the hummus. The color is really inviting. Canned chickpeas can be used to speed up the process. Taste in using canned chickpeas and soaking/cooking chickpeas is really negligible.
Preparation Time: 10 minutes
Cook Time : 10 minutes
Makes : 2 cups
Soaked and cooked chickpeas : 1 1/2 cups (can use canned chickpeas)
Beetroot: 2 medium
Garlic Cloves : 3 minced
Tahini : 2 tablespoons
Olive oil : 1/4 cup
Lemon : 1 juiced
Cumin : 1 teaspoon
Chickpea liquid : 1/3 cup
Salt : 3/4 teaspoon
Peel, Wash and dice the beetroot. Preheat the oven to 175 degrees C and roast the beetroot for 20 minutes. Once taken out, let it cool.
Add all the listed ingredients in a food processor or blender jar and blend till smooth.
Serve with pita chips or fresh veggies. Hummus can be refrigerated for upto a week in a airtight container.