Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, beetroot hummus. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Beetroot Hummus is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Beetroot Hummus is something which I’ve loved my whole life.
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 begin with this recipe, we have to prepare a few ingredients. You can cook beetroot hummus using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Beetroot Hummus:
- Prepare 2 Large Beetroots
- Get 250 gms Chickpeas, soaked for 6 hours
- Take 6-8 Roasted Garlic Cloves
- Get 2 tbsp Extra Virgin Olive Oil
- Prepare 1 tsp roasted Cumin Powder
- Take 1/4 tsp freshly ground Pepper Powder
- Get 1.5 tbsp Freshly Squeezed Lemon Juice
- Make ready 2 tbsp roasted white Sesame Seeds
- Make ready 5-6 tbsp chilled water
- Prepare 1/4 tsp Sugar
- Get to taste Salt
Beetroot Hummus Recipe is a simple and easy dip to make as an accompaniment to crackers or as a sandwich spread over toasted pieces of bread. Heghineh Cooking Show - Beetroot Hummus Recipe http BEETROOT HUMMUS recipe. Isn't the colour of this hummus amazing?! The roasted beets add a sweet earthiness to the 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.
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! 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. See more ideas about Beetroot hummus recipe, Hummus recipe, Beetroot.
So that is going to wrap it up for this special food beetroot hummus recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
