Butter Beans Beetroot Hummus
Butter beans beetroot hummus is creamy, colorful, and easy to make with tahini, lemon, and olive oil for a quick dip or snack board.
Servings: 8 Servings
Ingredients
To cook Butterbeans
- 200 grams Butter Beans (One can use canned too)
- 2-3 Cups Water
- 1 teaspooon salt
Remaining Ingredients for Hummus
- 1 small Beetroot (around ¼ cup)
- 1-1.5 tablespoon Tahini
- 2 tablespoon Lemon Juice (around 1.5 tbsp)
- 2 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon Roasted cumin powder
- ¼ teaspoon Paprika Powder
- 2 Cloves garlic
- 3-4 Ice Cubes
Instructions
Cooking Butterbeans
- Soak the butter beans for 6-8 hrs or overnight.
- Boil the butter beans with some salt in a pressure cooker or a wide pan until soft and done.
- If using canned butter beans, rinse them in normal water, drain, and keep aside. (I have not tried using canned butterbeans any time)
- Once cooled, drain and set aside. (Do not discard the water it is boiled in, it can be used in any curry as a good replacement for vegetable stock)
Prepating beetroot
- Cook the beetroot in a pressure cooker for 1 whistle or in a microwave or a wide pan until soft.
- Let it cool.
Making Hummus
- In a food processor or a blender, add the butter beans, cooked beetroot, Tahini, garlic, lemon juice, 2 tablespoon olive oil, paprika powder, salt, and cumin powder.
- Add 3-4 ice cubes and blend it to a smooth paste
- Water is not needed as beetroot has water, and Ice will release water too.
- Drizzle with olive oil and paprika and enjoy with your favourite side.
Notes
One can adjust the taste as per liking.
Standard US Cups sizes used
