Beetroot Hummus Recipe | Easy Beet Dip

Beetroot Hummus Recipe | Easy Beet Dip

This creamy beetroot hummus recipe combines chickpeas, cooked beetroot, sesame and lemon into a colourful, healthy dip that's perfect with pita, dosa or crackers.

Course Breakfast, Condiments

Cuisine Indian, Middle-eastern

Keyword Beets dip, Easy dips for everyday meals, Easy hummus recipe, how to make beetroot hummus, How to make colorful dip, Vegan dip

Prep Time 12

Cook Time 5

Resting time 10

Total Time 25

Servings people

Calories 116kcal

Equipment

I use a Ninja Blender

Ingredients

250 grams chickpeas drained, i used tinned ones
80 grams beets a small beetroot
2 cloves of garlic
1 green chili
2 tablespoon roasted sesame seeds read notes
¼ teaspoon salt
juice of lemon
2 tablespoon olive oil

Instructions

Wash and peel the beetroot, chop it roughly and cook until soft.
I usually cook in the microwave for 10-12 minutes at power 100. Drain the beets, use the liquid to make dal/rasam. Let the beets cool completely.
We usually get roasted sesame seeds from the supermarket. You can also toast them directly on the stove.
Heat a tava, add sesame seeds to it. Keep the heat at medium. Keep stirring. Toast until it starts crackling. Let it cool down completely.
Take the chopped beets along with rest of the ingredients, except oil in a mixie jar. Grind until smooth.
Once the hummus is smooth, now add oil slowly while still grinding, to ensure smooth process of the hummus.
Once done, remove it to a serving bowl and serve as a dip with breads, veggies and crackers. My kids enjoy hummus with roti's, even with dosa.

Notes

Tahini/sesame butter is used in hummus, since i didnt have readymade tahini in hand, i used 2 tablespoon of roasted sesame seeds in place of it.

Nutrition