Beetroot Hummus

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 Beetroot Hummus 



Ingredients
  • Soaked and boiled chickpeas -1 cup 
  •  Tahini- 1/4 cup (sesame seed paste) 
  • Garlic cloves - 4 to 5 
  • Salt to taste 
  • Ice water
  • Olive oil - 1/4 cup 
  • Lemon juice -1 tbsp 
  • Paprika powder - 1/4 tsp
  • Beetroot - 1 
Preparation for normal hummus
  • First, soak the chickpeas. This softens the chickpeas, speeding up the cooking time; it also aids in digestion. To soak chickpeas, simply add to a large bowl and cover them with enough cold water. Cover the bowl and soak for 8 hours (or up to 12 hours).
  • Once soaked, drain and rinse the chickpeas.
  • Add the chickpeas to your Instant Pot (pressure cooker) with 3 ½ to 4 cups of water, and 1 teaspoon salt. 
  • Pressure cook at high pressure for 15 minutes, followed by a natural pressure release.
  • Add your warm-cooked chickpeas to a food processor(blender/Mixer).
  • Blend the chickpeas for 1 to 2 minutes until pureed, scraping down the sides as you go.
  • Add the tahini and garlic.
  • Add the lemon juice, salt to taste.
  • Blend until the mixture starts to come together, then start adding in the ice water (or you can use the water in which you boiled the chickpeas), a tablespoon at a time until you have your desired texture. 
  • Taste for seasonings, adding more salt, garlic, or lemon juice as desired.
  • Transfer the amount of hummus you plan to eat/serve to a shallow bowl or plate. 
  • Use the back of a spoon to make waves or to make a well in the center. 
  • This will enable you to pour the olive oil into the hummus.
  • Enjoy your hummus with bread/pita bread/nachos etc.



Preparation for beetroot hummus
  • First, soak the chickpeas. This softens the chickpeas, speeding up the cooking time; it also aids in digestion. To soak chickpeas, simply add to a large bowl and cover them with enough cold water. Cover the bowl and soak for 8 hours (or up to 12 hours).
  • Once soaked, drain and rinse the chickpeas.
  • Add the chickpeas to your Instant Pot (pressure cooker) with 3 ½ to 4 cups of water, and 1 teaspoon salt. 
  • Pressure cook at high pressure for 15 minutes, followed by a natural pressure release.
  • Remove the skin of your beetroot and cut it into small parts and boil for 15 minutes.
  • After boiling your beetroot, blend it into a puree and keep it aside.
  • Blend the chickpeas for 1 to 2 minutes until pureed, scraping down the sides as you go.
  • Add the tahini and garlic.
  • Add the lemon juice, salt to taste.
  • Blend the mixture.
  • Add the beetroot puree.
  • Blend until the mixture starts to come together, then start adding in the ice water (or you can use the water in which you boiled the chickpeas), a tablespoon at a time until you have your desired texture. 
  • Taste for seasonings, adding more salt, garlic, or lemon juice as desired.
  • Transfer the amount of beetroot hummus you plan to eat/serve to a shallow bowl or plate. 
  • Use the back of a spoon to make waves or to make a well in the center. 
  • This will enable you to pour the olive oil into the hummus.
  • Enjoy your Beetroot hummus with bread/pita bread/nachos etc.



Tried this recipe?  

   Mention @dhanush_eats or tag #dhanush_eats on Instagram or Facebook.


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