Beetroot Hummus

Name: How to cook Beetroot Hummus - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

Sonal Sardesai Gautam

Beetroot Hummus

I love beets & hummus both and this combination tastes delicious. Apart from the gorgeous, deep pink colour, it's very healthy too. I love to have this as a spread with toasted bread and toppings of my choice.

Ingredient

Food ration :

10 servings

Cooking time :

20 mins

Large Beetroots

250 gms

Chickpeas, soaked for 6 hours

6-8

Roasted Garlic Cloves

2 tbsp

Extra Virgin Olive Oil

1 tsp

roasted Cumin Powder

1/4 tsp

freshly ground Pepper Powder

1.5 tbsp

Freshly Squeezed Lemon Juice

2 tbsp

roasted white Sesame Seeds

5-6 tbsp

chilled water

1/4 tsp

Sugar

to taste

Salt

Cooking instructions

* Step 1

Wash & pressure cook the beets with very little water, for up to 5-6 whistles on low heat after the first big whistle.

* Step 2

Cool, peel & add to a mixer jar with the sugar. Blend till smooth. You may add a little water reserved from the pressure cooking while making the beetroot puree to attain a smooth, creamy texture. Set aside once done.

* Step 3

Pressure cook the chickpeas adding a little salt for up to 15-20 mins on low heat until soft. Take off heat, allow them to cool at room temperature.

* Step 4

Dry Roast the garlic cloves (with the skin on) for 1-2 mins on a pan or over direct flame for a smoky flavour.

* Step 5

Cool & peel off the skin of the roasted garlic.

* Step 6

Add the chickpeas, the roasted garlic, cumin, sesame & pepper powders, lemon juice & salt to taste in a mixer jar along with the chilled water, blitz until smooth.