This gorgeous Magenta hummus with its sweet n kinda sour palate comes loaded with nutrients including vitamin C and plentiful Iron.
A quintessential Mediterranean Dip, it can be relished in an array of ways, thanks to its rich and creamy texture. An assortment of sandwiches and wraps, with wide ranging filling options, is an absolute no-brainer,and believe me, you will be surprised at the variety of combinations you can come up with what is available in your neighbourhood, or still better, in-your-own-house at a time of forced locked-down like now!
Not only is it quick and easy to make but you can simply tuck it away into cold isolation and draw from it whenever the mood demands!
Hope you guys enjoy this one…Feedback will remain valuable as always!
|Servings||4 – 5 persons|
|Prep time||20 minutes|
|Cook time||10 – 15 minutes|
Ingredients for Beetroot Hummus
(1 cup = 200 ml; 1 tbsp = 15 ml)
|1 cup||Chickpeas (to be soaked overnight)|
|1 Med size||Beetroot|
|½||Lemon juice (Indian size)|
|4-5 tbsp||Olive Oil|
|Salt to taste|
|1/3rd cup||Water (water left over from the boiled chickpeas preferably)|
Instructions for the Beetroot Hummus
|1.||Soak the chickpeas overnight. Next morning boil them in a cooker with a pinch of salt and water. Give a few whistles. Let the chickpeas be boiled until their skin comes out easily and they can be mashed with the fingers.|
|2.||Wash and peel the steamed beetroots. Dice into large cubes.|
|3.||In a blender, blend the boiled chickpeas, beetroot cubes, tahini, garlic and olive oil. Add in a little water and blend. Blend until you get a smooth consistency (keep adding the water as and when needed. Do not add it at one go). (I prefer using the boiled chick pea liquid).|
|4.||When done season with salt and add in the lemon juice. Refrigerate for 2 – 3 hours.|
|5.||Garnish with olive oil and serve with crackers.|
|1.||You can roast the beetroot in an oven too and mix with hummus. However, the steamed ones add a richer colour to the hummus.|