This simple, easy and delicious beetroot hummus is the perfect way to top off a falafel and pita. It can also be accompanied with simple salads and plain vegetables as a snack.
Ingredients
1 cup chickpeas
2 small beetroots
Juice of 1/2 a lime
2 cloves of minced garlic (optional)
1 Tbsp tahini paste
3 Tbsps of olive oil
1/2 tsp sesame seeds
Salt to taste
Method
Soak chickpeas in water overnight. If you are short on time then soak them in hot water for 4-5 hours or used canned chickpeas.
Peal the raw beetroots, chop up beetroots into big blocks and roast them for 40 minutes in an oven at 200 degrees C (If you don't have access to an oven just peel the beetroot and boil/steam it in a microwave)
After the chickpeas have soaked, cook them in a pressure cooker for 10-20 minutes (If they're soaked overnight they will cook in 10 minutes)
Blend the chickpeas with some cold water first till they break down
Add the rest of the ingredients and blend well, if the texture is still course add some cold water to make it smoother
Top with some olive oil and sesame seeds
Chill in the refrigerator and enjoy with some vegetables or warm pita bread.
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