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Hummus - Beetroot Hummus

Cooking Time

Preparation Time : 20

Cook Time : 30

Total Time : 50

Ingredients

Serves 4

  • Chickpeas (200 grams) 1 cups

  • lemon juice 1/2 nos

  • well-stirred tahini, 2 tbsp

  • garlic clove 2-3 nos

  • extra-virgin olive oil, plus more for serving 2 tbsp

  • ground cumin 1/2 tsp

  • Salt 1 tbsp

  • tablespoons water 2-3 nos

  • red chilli for serving 2-3 tsp

  • FOR THAHINI : sesame seeds 1/2 cups

  • olive oil 3-4 tbsp

  • salt, optional 1 pinch

  • FIR BEETROOT HUMMUS: boiled beetroot cubes 1 cups

Directions

  • 01

    FOR THAHINI , Toast Sesame Seeds (optional): Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Transfer toasted seeds to a large plate and cool completely.

  • 02

    Make Tahini Paste: Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute. Add 2- 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times.

  • 03

    Prepare the Hummus: In a food processor, combine the tahini and lemon juice and process for 1 minute,

  • 04

    Add the olive oil, garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

  • 05

    Add the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl.

  • 06

    Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add half cup of water and ice cubes until you reach the perfect consistency.

  • 07

    Taste for salt and adjust as needed

  • 08

    FOR BEETROOT HUMMUS, blend all the above ingredients along with boiled beetroot cubes

  • 09

    Serve hummus with a drizzle of olive oil and dash of paprika

  • 10

    This recipe makes about 1 1/2 cups of hummus. Store homemade hummus in an airtight container and refrigerate up to one week.

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