Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, beetroot hummus. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Beetroot Hummus is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Beetroot Hummus is something that I have loved my entire life. They are fine and they look fantastic.
Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavor. Perfect with chips, pita, or veggies or as a sandwich spread. Colorful beet hummus made with red beets, tahini, lemon, and garlic.
To get started with this particular recipe, we must first prepare a few components. You can have beetroot hummus using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Beetroot Hummus:
- Take 2 Large Beetroots
- Take 250 gms Chickpeas, soaked for 6 hours
- Prepare 6-8 Roasted Garlic Cloves
- Take 2 tbsp Extra Virgin Olive Oil
- Make ready 1 tsp roasted Cumin Powder
- Take 1/4 tsp freshly ground Pepper Powder
- Get 1.5 tbsp Freshly Squeezed Lemon Juice
- Take 2 tbsp roasted white Sesame Seeds
- Get 5-6 tbsp chilled water
- Get 1/4 tsp Sugar
- Get to taste Salt
This vibrant and nutritious beetroot hummus is for great for dipping, or use as a filling for these vegan sandwiches. For this recipe you will need a food processor. Roasted Beetroot Hummus is creamy, healthy, and has a gorgeous pink hue. Pair it with fresh Roasted beetroots, with their subtle sweetness, add a delicious twist to the traditional hummus!
Steps to make Beetroot Hummus:
- Wash & pressure cook the beets with very little water, for up to 5-6 whistles on low heat after the first big whistle.
- 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.
- 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.
- Dry Roast the garlic cloves (with the skin on) for 1-2 mins on a pan or over direct flame for a smoky flavour.
- Cool & peel off the skin of the roasted garlic.
- 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.
- Now add the beetroot puree & olive oil to this ground mixture, blend everything together until smooth & creamy.
- Store in a glass jar, refrigerate. Stays good up to 5 days.
- Use as a spread or a dip to go with bread of your choice, chips or nachos.
Try our vegan beetroot hummus recipe. Make the most of beetroot in this quick hummus, perfect for an easy snack. PS: If you make beet hummus my way, don't forget to tag me on Instagram (tag me as I baked mine. Place washed beetroots in the middle. Isn't the colour of this hummus amazing?!
So that’s going to wrap this up with this exceptional food beetroot hummus recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
