If you are looking for fun and flavorful ways to use the chickpeas in your Kitchen, you must give this Beetroot Hummus a go! It is delicious, just as good as it looks, with a hint of sweetness and earthiness from roasted beetroots mixed with creamy chickpeas.
I have been making hummus from scratch for a long time, and my homemade recipe is fantastic. But sometimes, I like to spice things up with different flavors. That is where nutrient-dense beetroots come in. Its preferable that you roast the beetroot instead of boiling them; this way, there will not be any loss of nutrients in the boiling water. Once they are soft, let them cool a bit, then blended with classic hummus ingredients, like chickpeas, cumin, garlic, and little bit lemon juice. Every bite is unique and delicious, and the color is so vibrant!
Its a great recipe that can be included in your Bloating Diet Plan
Chickpea Beetroot Hummus Ingredients
- 50 gms of Chickpea
- 50 gms of Beetroot
- ½ teaspoon cumin
- ½ lemon
- 2 clove of garlic
- ½ teaspoon of salt
- 5 gms White Sesame seed
- ½ glass of water – you probably will not need it all
- 6 gms of Extra Virgin Olive Oil
How to make Beetroot Chickpea hummus
Making Easy Homemade hummus is as easy as adding all the ingredients into the food processor, making a creamy spread out of them.
STEP BY STEP ON HOW TO MAKE THIS BEETROOT HUMMUS
- STEP 1: Put all the ingredients, except water, into a food processor. Add a little of the water and start to blend it all together.
- STEP 2: Scrape down the sides of the processor as needed.
- STEP 3: If it’s too thick, add more water until it’s creamy.
- STEP 4: Transfer the hummus into a bowl and sprinkle white sesame seeds on top and add Extra Virgin olive oil.
- STEP 5: Serve with Jwarichi Bhakri and raw Vegetables
Some tips to make it perfectly
- Do not add all the water at once.
- Depending on a few factors, including your personal taste, I recommend adding the water gradually, until you reach your desired consistency.
Nutrition Facts (per serving)
| Calories | Fats | Carbs | Protein | Fiber |
| 306.78 | 11.22 | 35.13 | 12.06 | 8.50 |
FREQUENTLY ASKED QUESTIONS
How to eat this Beetroot Chickpea Hummus?
Beetroot chickpea Hummus can be eaten with Jowar Bhakri and raw veggies like carrots, celery, or cucumber. It can also be used as a spread in Frankie’s or it can be added to meal bowls like Buddha Bowl or Salads.
How to store Beetroot Chickpea Hummus in fridge?
Store your beetroot chickpea hummus in an airtight container for up to 7 days in the refrigerator.
Chickpea Beetroot Hummus
Equipment
- 1 Pressure cooker To Boil Chickpeas
- 1 Food Processor To blend all the ingredients
Ingredients
- 50 grams Chickpea
- 50 grams Beetroot
- ½ teaspoon Cumin
- ½ Lemon
- 1 clove Garlic
- ½ teaspoon Salt
- 5 grams White Sesame seed
- ½ glass Water you probably will not need it all
- 6 grams Extra Virgin Olive Oil
Instructions
- Put all the ingredients, except water, into a food processor. Add a little of the water and start to blend it all together.
- Scrape down the sides of the processor as needed.
- If it's too thick, add more water until it's creamy.
- Transfer the hummus into a bowl and sprinkle white sesame seeds on top and add Extra Virgin olive oil.
- Serve with Jwarichi Bhakri and raw Vegetables
