Beetroot Hummus (Vegan and Gluten Free)
A twist to the classic chickpeas hummus with the addition of beetroot to give it a nice pink colour along with flavour and nutrition.
Print
Pin
Save
Ingredients
- 200 gm boiled or canned chickpeas
- 1 small Beetroot (around 1/4 cup)
- 1-1.5 tbsp Tahini (I made my homemade, will post my recipe soon)
- Juice of ½ lemon (around 1.5 tbsp)
- 2 tbsp extra virgin olive oil + ½ tsp for garnishing
- 1/2 tsp salt
- 1/4 tsp Roasted cumin powder
- a pinch of paprika for garnish
Instructions
- Soak the chickpeas for 6-8 hrs or overnight.
- Boil the chickpeas with some salt in a pressure cooker or a wide pan until soft and done.
- If using canned chickpeas, rinse them in normal water, drain and keep aside.(I have not tried using canned chickpeas any time)
- Once cooled, Drain and set aside. (Do not discard the water it is boiled in, it can be used in any curry’s a good replacement as a vegetable stock)
- Cook the beetroot in a pressure cooker for 1 whistle or in a microwave or a wide pan until soft.
- Let it cool.
- In a food processor or a blender, add the chickpeas, beetroot, Tahini, lemon juice, 2 tbsp olive oil, cumin powder. Add salt if you have not added while cooking the chickpeas.#
- Blend it to a smooth paste. Water is not needed as beetroot has water, but if at all you are not able to make a smooth paste, add it like 1 tsp at a time.
- Drizzle with olive oil and paprika and enjoy with your favourite side.
Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad
Disclaimer:
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only.
It varies depending upon the product types or brands.