February 21, 2019
Make your hummus vibrant and a bit more nutritious too. To be honest, I am not a fan of Beetroot in general, that earthly flavor makes me feel like eating something raw. In this recipe, we bake beetroot to make it taste lot better. But if you like beetroot as it is, feel free to experiment!
Vegan | Sugar-Free | Gluten-Free
Prep Time : 15 mins
Cook Time : 30 - 40 mins
Total Time : 45 mins
Yield : 4-5 servings
1 cup Cooked Chickpeas ( or can chickpeas )
1/4 cup Cooked Beetroot
1 - 2 tbsp Tahini
2 - 3 Garlic cloves
1 tbsp Olive oil
2 tbsp Water
2 tbsp Lemon Juice
1/2 tsp Salt
Add all the ingredients in a high speed blender or food processor and blend till smooth paste like consistency is formed.
Scrape in between to make the process faster.
Serve with fresh cut veggies or in sandwich!
*Tahini is nothing but Sesame seed butter. If you don't have tahini in hand, just blend pan roasted sesame seeds to get fine paste.
VARIATION : Add cilantro or any herb of choice. Add roasted Jalapeños to add spiciness.
STORAGE : Store in a air-tight container in refrigerator for a week.
How do you like it...? Let me know in the comments below and don't forget to follow @theguccha on Instagram & Facebook for live updates and video recipes.
Thank you for the support!
See you in the next one!