In the last decade or so, Beetroot has gained the status of super food. Research shows that it could help lower blood pressure, improve stamina, reduce cholesterol etc. It is a good source of potassium, folate, calcium and other minerals.
I made Beetroot curry the other day after which I had a leftover boiled beetroot in the fridge. I had boiled chickpeas as well so thought I’ll whip up beetroot hummus. It’s an easy dip to make and very healthy too!! Other than Tahini (Sesame seed paste) the rest of the ingredients should be available in your pantry.
Beetroot – 1 (boiled)
Chickpeas – 1 cup (boiled)
Tahini – 2 tbsp
Garlic – 2 -3 cloves
Cumin powder – 2 tsp
Cracked Pepper – 1tsp
Olive oil – 1/4 cup
Lemon Juice – 2-3 tsp
Salt to taste
Boil or roast the beetroot and cool it. Once its cooled, peel the beetroot, dice them in to pieces. Place it in the food processor and blend to a coarse paste.
Add the rest of the ingredients and blend till smooth. Adjust seasonings as required. Drizzle olive oil and serve with freshly cut vegetables or crackers.
I pressure cooked my beetroot with the skin and peeled the skin when cool to handle.
I soaked my chickpeas and pressure cooked it. Canned chickpeas can be used as well.