Beetroot Hummus Recipe

You must have tried the regular hummus but this Beetroot hummus recipe gives a punch to you normal lunch table. With its creamy texture and exceptional taste you will be drooling over this dip for sure. Lets start with the recipe:-

                                                                       Ingredients

1 medium-boiled beetroot

2 to 3 cloves of garlic

1 cup chickpeas boiled

Less than half a teaspoon of salt

1 teaspoon of roasted cumin powder

Olives to garnish

Chopped Cilantro

1 tablespoon lemon juice

Chickpea water

¼ cup of Olive Oil

¼ cup of sesame seeds

1 teaspoon of black pepper powder

                  Recipe

Take a cup of chickpeas and soak them in water for about 6 hours or overnight and then boil them until soft. Reserve a little amount of chickpea water to use afterward to blend the hummus.

For tahini, take sesame seeds and roast them dry in a pan until fragrant, then add them in a mixer with a quarter cup of olive oil blend until it becomes a fine paste.

Add the chickpeas in the processor, then peeled and diced beetroot, cumin powder, salt, pepper, lemon juice, garlic, a few tablespoons of tahini, and a little bit of olive oil to blend, if it seems difficult to blend add a little bit of chickpea water to get a thick consistent paste. Hummus is ready, transfer it to the serving bowl, sprinkle sesame seeds, and add olives and cilantro on top. Enjoy this creamy beetroot hummus on a multi-grain bread or a dip with tortilla chips.