Beetroot Hummus Recipe

  • To begin making the Beetroot Hummus, first soak the chickpeas over night, or at least 6-8 hours till they double in size. Then, pressure cook them with a pinch of salt till they are softened. 

  • Pre-heat the oven at 200 C for 15 minutes. Meanwhile, wash the beetroots thoroughly and peel the skins off them. Chop them into one inch cubes and place them on a baking tray, lined with aluminium foil.

  • Drizzle about 1 teaspoon of olive oil over the cut beets,  sprinkle some salt and toss well till coated.

  • Place the tray in the oven and roast the beetroots for fifteen minutes. Toss the pieces of beetroot around once in between so they get evenly roasted.

  • When the beetroots have roasted, take them out of the oven and set them aside to cool completely. 

  • Place the beetroots, chickpeas and the peppercorns, basil, garlic, lemon juice and tahini into a blender add all the ingredients and pulse to break them down. 

  • Drizzle the olive oil little at a time, adding a little water to help blend it easily. This will bring the blended mixture together. Adding the olive oil and water slowly, a little at a time helps in arriving at the right consistency slowly, or you run the risk of getting a watery hummus. 

  • Once you get a creamy, smooth hummus of the consistency you desire, transfer the mixture into a serving bowl.

  • Sprinkle some herbs and serve.

  • Serve the Beetroot Hummus with Salad.

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