Quick and Yummy Beetroot Hummus
Quick and yummy beetroot hummus that you can either have as your dip, spread, or in addition to your meals.
Equipment
- Food Processor
- Pot
- Spatula
Ingredients
- 1/2 cup Chickpeas
- 1 Medium Sized Beetroot
- 3 cloves Garlic
- 1 tsp Dried Ground Cumin
- 2 Tbsp Tahini
- 1/2 size Lemon
- 2 Tbsp Olive Oil
- 1 Tbsp Water
- 1/2 tsp Salt
- Pepper
Instructions
- Soak the chickpeas overnight and cook for an hour or until it turned soft over medium heat. Skip this step if you're using canned chickpeas.
- For the beetroot, wash it properly, and cook (with the skin) for an hour or until it turned soft. Once cooked, set aside and let it cool down for few minutes, peel the skin, Cut the beetroot into pieces.
- In a food processor, add the cooked chickpeas, pieces of beetroot - if you have a small size of food processor like mine, add the half of pieces beetroot, garlic, tahini, lemon juice, dried ground cumin, salt, and pepper. And the last one, water. You may add more oil or water to help blend if required. And don't forget to add the remaining pieces of beetroot, if you're using a small food processor like mine. Stir once in a while to check the texture.
- The beetroot hummus is ready to serve!Enjoy it with crackers, on toasts, an add-on to your meals. Or just as is.
- Refrigerate or serve immediately. Keep in the fridge/refrigerator and well covered, for 4-5 days.