Beetroot Hummus
Servings: 6 people
Calories: 290kcal
It is a very delicious dip recipe which is very very easy to make. Made using chickpeas, garlic, roasted beets and lots of olive oil, this is a great party dip.
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Ingredients
- 1 cup Chickpea
- 5-6 Garlic cloves
- 4 tbsp Tahini Mix 4 tbsp sesame seeds with 2 tbsp olive oil and little water and blend in a blender to make a smooth paste
- 8 tbsp Extra virgin olive oil
- 4 tbsp Lemon juice
- Salt to taste
- 1/2 tsp Roasted cumin powder
- 1 tsp Chili flakes
- 3-4 tbsp Warm water from boiled chickpeas
- 200 g Beet root
Instructions
- Wash and soak chickpeas in enough water for 5-6 hours.
- Drain the water.
- Add chickpeas and 2 cups of water in a pressure cooker and pressure cook the chickpeas till done.
- Drain the water reserving 3-4 tbsp for the hummus.
- Wash and peel the beet root and boil or roast till they are soft.
- Drain the water and keep aside.
- Add all the ingredients including the boiled chickpeas and beetroot in a blender and blend to make a smooth hummus.
- Add little more water if required.
- Serve with pita or any other crackers.
Notes
You can use canned chickpeas to make hummus too. Drain and rinse the chickpeas before making hummus.
Add more red chilli flakes to give your hummus a spicy kick.
Nutrition
Calories: 290kcal | Carbohydrates: 14g | Protein: 4g | Fat: 24g | Saturated Fat: 3g | Sodium: 38mg | Potassium: 260mg | Fiber: 3g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 7.1mg | Calcium: 37mg | Iron: 1.8mg