BEETROOT HUMMUS

Beetroot Hummus was a long pending post, that I intended to post last month itself. I couldn’t do so as I was a bit busy in posting my You Tube videos. I have been struggling a bit in editing the videos that I shot a long while back . I thought of finishing that part before concentrating in my blog posts. I am planning to post recipes more frequently and also uploading at least two videos a week from next week onwards. Coming to today’s recipe, beetroot is the best way to use up this vegetable. It is vibrant in colour, full of vitamins and minerals and tasty as well. This velvety smooth delicious recipe can be stored in the fridge for a week and can be served as a dip with veggies, pita bread, crostini or just as an appetizer.

.Some boil, some bake and some roast them too. The method I followed is simple . I have boiled the beets and ground them before making this tasty hummus. You could follow any method you like and adapt the recipe. The other procedures to follow remain the same, though. One of the other things to be noted here, is that you can keep the hummus in fridge. But the flavour and taste would not stay intact if kept in freezer . Also be sure to use garlic pods not more than recommended, otherwise it may taste rotten after a couple of days despite staying in fridge.You can refer to the Tahini Paste recipe which I posted sometime back for the making of this recipe. Otherwise, you can buy it from the market as well. And needless to mention, if you tried my Hummus recipe you’ll love this for sure.

Print Recipe

BEETROOT HUMMUS

Beetroot Hummus is a tasty dip with crostni, pita bread and veggies. It is made with white chickpeas.

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8 hours

Cook Time

15 minutes

Servings

persons

Ingredients

• 1 cuo White Chickpeas
• 1/4 cup Cooked Beetroot Puree
• 1/2 tsp Tahini Paste
• 1/2 tsp Garlic Paste
• 1 tsp lemon juice
• 1 tsp olive oil
• To Taste salt
• A few coriander leaves

Prep Time 8 hours Cook Time 15 minutes Servings persons Ingredients 1 cuo White Chickpeas 1/4 cup Cooked Beetroot Puree 1/2 tsp Tahini Paste 1/2 tsp Garlic Paste 1 tsp lemon juice 1 tsp olive oil To Taste salt A few coriander leaves

Instructions

1. Soak white chickpeas in water overnight or for 8 hours.

   
2. Pressure cook in water for 4 whistles.

   
3. It should look like this, fully cooked.

   
4. Strain the water and the chickpeas in a blender. Also add cooked beetroot puree.

   
5. Add tahini paste.

   
6. Add salt to taste.

   
7. Add lemon juice.

   
8. Add garlic paste.

   
9. Add olive oil.

   
10. Blend well.

    
11. Garnish with coriander leaves.Serve with pita bread or as a sandwich spread. I like to have this as a dip with fresh veggies.

    

Recipe Notes

You can make the same with purple yam or carrots as well in place of beetroot. You can add a pit of fresh herbs like parsley or rosemary for mare flavour. If you don't have olive oil, add sunflower oil.

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