Roasted beetroot hummus

Name: How to cook Roasted beetroot hummus - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Ankita Chakraborty

Roasted beetroot hummus

Hummus is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt, and garlic.It is popular in the Middle Yeast and Mediterranean, as well as in Middle Eastern cuisine around the globe. It can also be found in most grocery stores in North America and Europe.

Ingredient

Food ration :

6 servings

Cooking time :

10 mins

2 cups

chickpeas,drained and rinsed

medium sized beetroots

7-8

garlic cloves, adjust to your preference

2 tbsp

quality tahini (peanut butter can be used as substitute)

1 1/4 tsp

salt, more to taste

1 tsp

cumin (optional)

4-5 tbsp

lemon juice

2-3 tablespoons

olive oil

Cooking instructions

* Step 1

To cook your own beetroots, you could bake or boil them. I like to bake mine. To bake the beets, cut off any tops and wash or scrub the root clean. You don’t need to peel beetroot before baking. Wrap beets in aluminum foil, place on a baking sheet, and place in a 375°F/190°C preheated oven until cooked through and very tender. This can take 60 minutes or longer, depending on their size. Let cool slightly, then peel and slice into thick slices.

* Step 2

Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. It should have some grainy texture, that's ok. If it's dry or you want to thin it out and make it more creamy, add more tahini or water, until you like the consistency.