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
- 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
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.
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