Hello everybody, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Beetroot Hummus. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Beetroot Hummus Recipe.
You can cook Beetroot Hummus using 13 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Beetroot Hummus
You need 1 cup of boiled chickpeas (kabuli channa).
You need 1 of small beetroot boiled,peel and grated.
Make ready 4-5 of garlic cloves.
Make ready 4-5 tbsp of olive oil.
Take 1 tbsp of homemade white tahini sauce.
Make ready to taste of Salt.
Take of Toast bread slices and bread sticks to serve with dip.
Prepare of For homemade tahini sauce :.
Make ready 2 tbsp of white sesame.
Prepare 1 clove of garlic.
Take 2 tbsp of olive oil.
Take 11/2 tbsp of lemon juice.
Prepare to taste of Salt.
Beetroot Hummus step by step
Wash and soak heaped 1/4 cup raw chickpeas for 8 hours. Pressure cook for 4-5 whistles with pinch of soda bi carb. Strain and keep aside. Don't throw away the strain water from boiled chickpeas. We will need to grind hummus..
To prepare homemade tahini paste.. dry roast white sesame seeds on tawa on slow flame for few minutes. Cool. Add it in mixer grinder jar. Also add garlic clove, lemon juice,salt and olive oil. Grind to smooth paste. Keep all required ingredients ready to prepare Beetroot Hummus..
In electric chopper first add boiled chickpeas. Add garlic cloves, then add grated beetroot. Grind for 1 minute..
Add 1 tbsp of retain chickpeas water. Add salt, 1 tbsp olive oil and and blend it for 1 minute..
Add tahini paste,1-2 tbsp chickpeas water and 1 tbsp olive oil. Blend for 2-3 minutes till thick well blended mixture is formed.
Remove it from chopper into serving bowl. Keep aside. For toasted bread slices Cut side edges of bread slices,cut into 3 long strips Apply butter on both sides. Roast on tawa on both sides till crispy..
Relish/ Serve Delicious, Healthy Beetroot Hummus with toasted cut bread slices and bread sticks..
