Beetroot hummus
Beetroot hummus is a delicious twist to the most popular Middle Eastern dip hummus. Beetroot not only gives it extra flavor and beautiful pink color but also makes it healthier.
Servings 6 people
Calories 99kcal
Ingredients
- 2 cups boiled/ canned chickpeas
- 1 medium sized beetroot
- 3-4 garlic cloves
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 teaspoon cumin seeds
- Salt to taste
Instructions
- Wash, peel and roughly chop the beetroot. Put the beetroot in a pan with around 1.5 cups of water and cook for around 12-15 minutes. Switch off the gas. Though most of the water shall get evaporated by the time beetroot gets cooked, if not then instead of discarding, use it to grind the hummus.
- Add the cooked beetroot and all the other ingredients in a grinder and make a paste of desired consistency. Some people prefer it smooth and some prefer chunky.
- Take it out in a bowl. Drizzle some olive oil, cumin powder and serve with your favorite snacks like Falafel, pita bread chips or vegetable sticks. You can also use it as a sandwich spread.
Notes
- Beetroot hummus can be used as a dip as well as a spread.
- You can make similar recipe with carrots or roasted peppers.
Nutrition
Calories: 99kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 135mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg