Beetroot hummus


Beetroot hummus
Author: Shibani of Pearlsofeast
  • 1 1/2 cup cooked chickpeas
  • 1 small beetroot chopped
  • juice of a lemon
  • 1 garlic clove crushed
  • 2 tbsp tahini
  • 1/4 cup olive oil
  • 2 tsp cumin powder
  1. Heat  1 tsp of oil in a pan, add the chopped beetroot. Cover and Cook for few minutes until they are soft and cooked well. Remove and place them in the food processor. Blend them, now add all the remaining ingredients except olive and blend them until smooth. Drizzle in olive oil as the hummus is mixing. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water. It will keep fresh  in the fridge for up to a week.