Hummus is a traditional Middle Eastern dish that means “chickpeas”. It is said that the earliest known use of this dish was first observed in the 13th century, Cairo. It is an appetizer usually eaten with flatbread, chapatti, falafel, pita, etc. The garnish here usually includes mushrooms, caramelized onions, nuts, parsley, or some fresh soft chickpeas. Specifically, the people in Palestine have this dish during breakfast and dinner. Chickpea is a high source of vitamin B, manganese, dietary fiber, and proteins! Beetroot hummus is another delicacy that is made in the Middle East and its delicious
Beetroot is a good source of folate and manganese and It helps to reduce blood pressure and thereby prevent any cardiovascular disease. Hence it’s another healthier version of Chickpea hummus. The beetroot gives a pickled delicious flavor to the hummus.
How do you make Beetroot Hummus?
Ingredients:
- Chickpeas
- Beetroot
- Salt and pepper
- Olive oil
- Tahini (Roasted sesame seeds)
- Garlic
- Cumin seeds
- Lemon
Method:
- Blend the cooked chickpeas along with beetroot
- Add salt and pepper for seasoning
- Add a table spoon of olive oil
- A table spoon of tahini,also called roasted sesame seeds: pounded and mixed with oil
- Crush the garlic and mix it with the toasted cumin seeds, and pop it into the blender
- Cut the lemon into half,take out the seeds and squeeze. The fresh lemon juice in the end wakes up the acidity in the beetroot and cuts the richness of the chickpea
- Blend it again and its ready!!
It takes about 10 minutes to make this exquisite dish. Keep it in the fridge for about an hour and serve it with olive oil for an amazing experience. The olive oil enhances the taste of the hummus even more, which gives it a rich taste. Use all these ingredients in the blender.