Beetroot Hummus is easy to make crowd-pleaser is delicious, vibrant and nutritious all at once. Serve the Beetroot Hummus with Salad, or on toast or along side the classic sesame lavash.
Method
First soak the chickpeas over night, or 8 hours till they double in size. Then, pressure cook them with a pinch of salt till they are softened. Pre-heat the oven at 200 C for 15 minutes. Meanwhile, wash the beetroots thoroughly and peel the skins off them. Chop them into one inch cubes and place them on a baking tray. Drizzle about 1 teaspoon of olive oil over the cut beets, sprinkle some salt and toss well till coated. Place the tray in the oven and roast the beetroots for fifteen minutes. When the beetroots have roasted, take them out of the oven and set them aside to cool completely. Place the beetroot, chickpeas and the peppercorns, basil, garlic, lemon juice and tahini into a blender add all the ingredients and pulse to break them down.
Drizzle the olive oil little at a time, adding a little water to help blend it easily. This will bring the blended mixture together. Once you get a creamy, smooth hummus of the consistency you desire, transfer the mixture into a serving bowl. Top off with a generous splash of olive oil and fresh herbs. We are ready to serve!
Ingredients
2 medium Beetroots
1 cup Kabuli Chana (White chickpeas)
1 tablespoon Black pepper powder
10 cloves
Garlic 4 stalks
coriander leaves
4-5 Basil leaves
Salt to taste
Lemon juice from one lemon
1 tablespoon Tahini
1/4 cup Extra Virgin Olive Oil
Food Nerd Parvathi Chandran is a corporate communications professional. Food for her has been a means to escape mundane life. She is highly inspired by her grandmothers cooking.. She is passionate about exploring recipes and playing with ingredients and flavor profiles.. She is happiest when her food makes people around her happy
