Beetroot Hummus
I just love the amazing color of Beetroot Hummus. Its a perfect dip combination if you not Tahini Lover. Its a simple and easy recipe and can be used as a dip, sandwich spread or over toasted bread.
Very Nutritious, Vegan, gluten-free, sugar-free and nut-free. Let me know if you try it!
Ingredients:
- 2 medium cooked beetroots, cut into quarters
- 1 cup chickpeas drained and rinsed (Canned or soaked overnight)
- 1/4 cup (62 ml) water
- 1 lemon, juiced
- 2 Tbsp sesame seed
- 1 Tbsp olive oil
- 2 cloves garlic
- 1/2 tsp salt
- ½ teaspoon ground cumin
Getting it done:
- Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. If it's dry or you want to thin it out, add water, until you like the consistency.
- Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
- Refrigerate or use immediately.
- TIP: If using canned chickpeas, rinse first. Canned chickpeas are high in salt, so add the salt at the end in the amount desired.
- TIP: Dried Chickpeas: Soak them overnight for 8-10 hrs, Place them in a large bowl and cover with cold water. Drain the water and rinse the beans before cooking. Cook in Instant Pot or Boil the chickpeas for 10-15mins.Remove from heat. Let the beans soak in the hot water for 30mins. Drain the water and ready to use.
Preparation Time
10 Mins
Cooking Time
40 Mins
Servings
2 cups
Course
Spread
Cuisine
Middle Eastern
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