Beetroot Hummus
Beetroot Hummus is a Mediterranean style protein rich dip made from chickpeas, beetroot, lemon juice, and garlic. It pairs well with pita chips and veggies (like celery, carrot, zucchini, etc.) and also can be used as a spread for gyros, sandwiches, wraps, etc.
1 small Beet, peeled and cut into large pieces
1/2 cup dried Chickpeas OR 1 15oz can Chickpeas (approx. 1¾    cups cooked chickpeas)
2 small cloves of Garlic
1½ tablespoon Lemon Juice
2 tablespoons Tahini (or 1 tablespoon roasted Sesame Seeds)
2-3 tablespoons Olive Oil + 1 teaspoon, for garnishing
Salt, to taste
1/4 cup Water (or as needed)
1-2 teaspoons finely chopped Cilantro or Parsley, for garnishing (optional)
  1. If you are using, canned chickpeas and cooked beetroot (or roasted beetroot), skip step-2 to step-6. Drain excess water from canned chickpeas before using them in recipe.
  2. Soak dried chickpeas in water for 8 hours.
  3. Drain the excess water from chickpeas.
  4. Peel and cut beet into large pieces and keep them in a stainless-steel small bowl.Add drained chickpeas and salt in a 3 liter capacity pressure cooker. Add 3/4 cup water. Put a small stand inside the cooker and place beet bowl over it.
  5. Close the lid and cook for 5-6 whistle over medium flame. Turn off the flame and let the pressure release naturally.
  6. Remove the lid and check the beet by inserting a knife whether it’s tender or not. Drain the excess liquid from the cooked chickpeas (keep the liquid in a small bowl for later use.) Let the chickpeas and beet cool down to room temperature.
  7. Add cooked chickpeas to the big jar of a mixer grinder or a blender.
  8. Add 2 small cloves of garlic, 1½ tablespoon lemon juice, 2 tablespoons tahini (or 1 tablespoon roasted sesame seeds), and 2-3 tablespoons olive oil and salt to taste (we have already added salt while cooking chickpeas so add only a pinch of salt).
  9. Blend for 30-40 seconds. Scrape the sides and add water (added approx. 1/4 cup water, add cooked chickpeas water preserved in step – 6) if required.
  10. Blend until smooth and creamy.
  11. Transfer it to a serving bowl. Garnish it with finely chopped cilantro (or parsley), sesame seeds and olive oil.
Tips and Variations:
  • This beet dip stays good for a week in the refrigerator.
  • You can add a little bit of water while grinding if required.
  • If tahini is not available, use the roasted sesame seeds. Roast the sesame seeds in a pan over low flame until they are light golden brown and fragrant.
  • How to cook (boil) the Beet
    1. Method 1 – (Boiling)Add whole beetroot with water in a pressure cooker and cook for 5-6 whistles over medium flame or until tender.
    2. Method 2 – Peel and cut beetroot into large pieces and then boil it in water in a pan for 8-10 minutes or until tender.
  • How to roast the Beet – Clean the beet and remove the stem. Apply some oil on the beet, wrap it with aluminum foil and roast it for 45 minutes to 1 hour in a preheated oven at 375F or until tender. Let it cool to room temperature and then peel it and use in the recipe.
Taste: Creamy, salty and mildly tangy with garlic flavor
Serving Ideas: Serve beetroot hummus with falafel or chips, fresh cut veggies like celery, carrot, zucchini, etc.

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