Hummus is not only popular dip in Middle East country but it is gaining popularity worldwide because of its taste and health benefits . Hummus is such a great snack because it's full of necessary fiber and protein and it's also made with whole-food. unprocessed, plant based ingredients that sure make you feel good about eating. You can eat as a dip , spread or cook with pasta or noodles.
If you like beets, and you like hummus, I'm pretty sure you'll love this beet hummus. Beetroot hummus is a vibrant and versatile recipe that is simple to make and bursting with flavor.
This super healthy snack got even healthier as beetroots are rich n potassium and contains folate. The beetroot gives the hummus a wonderful buttery texture with oil. The best thing about hummus is its simplicity and this recipe is no different. I'm sharing this terrific recipe with you all to use as a pretty topping for crackers , or with fresh vegetables.
Ingredients:
2 small beetroot ( boiled or oven roasted)1 cup boiled chickpeas
4-5 cloves of garlic
1 tablespoon white sesame seeds ( instead of tahini paste )
1 tablespoon lemon juice
2 tablespoons olive oil , extra 1 tablespoon to drizzle on top
1 teaspoon red chili powder
1/2 cup of chickpeas boiled water
Salt to taste
Directions:
Place the boiled beetroots, boiled chickpeas, garlic, sesame seeds lemon juice, salt , red chili powder and olive oil in a blender and blend it until you get smooth texture .With the motor running, slowly add the oil and water of boiled chickpeas water through the feed tube to get silky smooth texture.
Transfer to a bowl , drizzle some olive oil on top and sprinkle some red chili powder for extra spicy and look. I have garnished with flowers of leek which is edible . You can garnish with parsley or mint or your choice of herbs .
This luscious dip is perfect to be enjoyed sitting outside on a warm summers evening.