Middle EasternStarterVegetarian

Beetroot Hummus Recipe

Name: Beetroot Hummus Recipe
Prep time: 360 min
Cook time: 30 min
Total time: 390 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 4 beetroots; 1 cup kabuli chana (white chickpeas); 1 tablespoon black pepper powder; 10 cloves garlic; 4 -5 basil leaves; salt - to taste; lemon juice - from one lemon; 1 tablespoon tahini; 1/4 cup extra virgin olive oil

A vegetarian Middle Eastern recipe with beetroots, kabuli chana (white chickpeas), black pepper powder. Ready in 6h 30m, serves 8.

Curated byKavya Sharma🇮🇳

Calories

515kcal

Estimated Cost

₹225-375

Carbs61g

Protein37g

Fats14g

Servings Scaler

Instructions

16 steps

1
To begin making the Beetroot Hummus, first soak the chickpeas over night, or at least 6-8 hours till they double in size
2
Then, pressure cook them with a pinch of salt till they are softened
salt - to taste
3
Pre-heat the oven at 200 C for 15 minutes
4
Meanwhile, wash the beetroots thoroughly and peel the skins off them
beetroots(4)
5
Chop them into one inch cubes and place them on a baking tray, lined with aluminium foil
6
Drizzle about 1 teaspoon of olive oil over the cut beets, sprinkle some salt and toss well till coated
salt - to tasteextra virgin olive oil(1/4 cup)
7
Place the tray in the oven and roast the beetroots for fifteen minutes
beetroots(4)
8
Toss the pieces of beetroot around once in between so they get evenly roasted
9
When the beetroots have roasted, take them out of the oven and set them aside to cool completely
beetroots(4)
10
Place the beetroots, chickpeas and the peppercorns, basil, garlic, lemon juice and tahini into a blender add all the ingredients and pulse to break them down
beetroots(4)black pepper powder(1 tablespoon)cloves garlic(10)-5 basil leaves(4)lemon juice - from one lemontahini(1 tablespoon)
11
Drizzle the olive oil little at a time, adding a little water to help blend it easily
extra virgin olive oil(1/4 cup)
12
This will bring the blended mixture together
13
Adding the olive oil and water slowly, a little at a time helps in arriving at the right consistency slowly, or you run the risk of getting a watery hummus
extra virgin olive oil(1/4 cup)
14
Once you get a creamy, smooth hummus of the consistency you desire, transfer the mixture into a serving bowl
15
Sprinkle some herbs and serve
16
Serve the Beetroot Hummus with Salad

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Recipe Source: archanaskitchen.com

Middle EasternStarterVegetarian

Beetroot Hummus Recipe

A vegetarian Middle Eastern recipe with beetroots, kabuli chana (white chickpeas), black pepper powder. Ready in 6h 30m, serves 8.

Curated byKavya Sharma🇮🇳

Cook Time6h 30m

Calories

515kcal

Est. Cost₹225-₹375

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

61g(47%)

Protein

37g(29%)

Fats

14g(24%)

Interactive Servings Scaler

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Directions

16 steps

1
To begin making the Beetroot Hummus, first soak the chickpeas over night, or at least 6-8 hours till they double in size
2
Then, pressure cook them with a pinch of salt till they are softened
salt - to taste
3
Pre-heat the oven at 200 C for 15 minutes
4
Meanwhile, wash the beetroots thoroughly and peel the skins off them
beetroots(4)
5
Chop them into one inch cubes and place them on a baking tray, lined with aluminium foil
6
Drizzle about 1 teaspoon of olive oil over the cut beets, sprinkle some salt and toss well till coated
salt - to tasteextra virgin olive oil(1/4 cup)
7
Place the tray in the oven and roast the beetroots for fifteen minutes
beetroots(4)
8
Toss the pieces of beetroot around once in between so they get evenly roasted
9
When the beetroots have roasted, take them out of the oven and set them aside to cool completely
beetroots(4)
10
Place the beetroots, chickpeas and the peppercorns, basil, garlic, lemon juice and tahini into a blender add all the ingredients and pulse to break them down
beetroots(4)black pepper powder(1 tablespoon)cloves garlic(10)-5 basil leaves(4)lemon juice - from one lemontahini(1 tablespoon)
11
Drizzle the olive oil little at a time, adding a little water to help blend it easily
extra virgin olive oil(1/4 cup)
12
This will bring the blended mixture together
13
Adding the olive oil and water slowly, a little at a time helps in arriving at the right consistency slowly, or you run the risk of getting a watery hummus
extra virgin olive oil(1/4 cup)
14
Once you get a creamy, smooth hummus of the consistency you desire, transfer the mixture into a serving bowl
15
Sprinkle some herbs and serve
16
Serve the Beetroot Hummus with Salad