Classy, Smooth and Vibrant…!! This Gorgeous Pink Dip, a twist to the traditional Hummus made with an extra element of Beetroot & served with pita bread… a Perfect Appetizer for anytime of your Day…!!
With chickpeas in the pantry and an urge for a tasty spread, all that rings in your ear is the call for Hummus! Hummus is one of the healthiest spreads, as its core ingredients comes from the legume family which is high in proteins & fibers. Chickpeas and Tahini are the major contents of the recipe, with other elements added for variations. The simplicity in it preparation and also being a meatless protein, makes it one of the most popular recipes which has been widely adapted and favored globally. Different variations of hummus, made with beetroot, eggplant, pumpkin, etc., are cooked and consumed throughout. Irrespective of the extra elements you add, preserving the core texture and the base flavour is the key to its preparation.
Of all the variations, you might be wondering why I chose beetroot? Well, it’s simple… we are beetroot lovers and I love the bright color itself which is so appetizing.
Did you know there is a special day dedicated for hummus? Yes there is! To encourage people to include it in their daily meal, May 13th is celebrated as Worlds Hummus Day!
When preparing the dish, I recommend using fresh dried chickpeas rather than the canned version as that is the traditional way of cooking, and retains the authentic flavour. Tahini sauce, the other important ingredient can be readily bought from stores. You can find it in any World market, or in the kosher aisle of your supermarket.
Hummus can be served as a dip or as a spread in sandwiches with veggies and falafel. And of course, nothing beat the taste of a classic homemade Hummus!
Enjoy, Happy Cooking…!!!
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Prep time: 15 mins; Baking time: 1 hour
- 2 small beetroot
- 1 cup chickpeas / garbanzo beans
- 4 garlic cloves
- juice of one lemon
- 2 tbsp tahini sauce
- ¼ cup olive oil + more drizzling
- 3 cup water
- cilantro leaves (garnish)
- Soak chickpeas overnight. This helps it to rehydrate and increase in volume. Drain it and rinse well before cooking.
- Pressure cook the washed chickpeas with a pinch of salt and water, for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure goes off. Drain it.
- In the meantime, preheat oven to 425 degrees. Loosely wrap and cover beetroots in aluminum foil and place on a baking tray.
- Roast for 1 hour until it becomes soft. Allow it to cool, and then peel off the skin and chop into big chunks.
- In a food processor, add the cooked and cooled chickpeas, beetroot chunks, garlic, lemon juice, tahini sauce and salt.
- Add olive oil as needed and process until it becomes a smooth puree.
- Garnish with cilantro leaves and olive oil.
- Store bought Tahini sauce will be very thick with the oil separated on the top. Stir well before using it.
- You can find Tahini sauce in any World market, or in the kosher aisle of your supermarket.