CupDried ChickpeasGarbanzo Beans or Kabuli Chana - 1/2
Beetroot - 1 Medium-sized
tbspTahini - 1
ClovesGarlic - 2 Large
tspRoasted Cumin Powder - 1/2
tspLemon Juice - 2
tbspsOlive Oil - 6
Salt to Taste
Instructions
Preparing the Chickpeas
Soak the chickpeas in 2 cups water for 6 to 8 hours.
Drain all the water from the chickpeas and rinse well.
Pressure cook the chickpeas in 2.5 cups of water for just 2 whistles.
Drain the water and save some of it.
Let the chickpeas cool.
Preparing the Beetroot
Peel the beetroot.
Cut into 1/8" slices.
If You are Roasting the Beetroot in an Oven
Toss the beetroot slices in about 1 tbsp of Olive Oil.
Layer a baking tray with foil.
Place the beetroot slices in the tray.
Bake at 150C till the edges start to brown.
Flip the slices over and bake till the flipside starts to brown.
Take out of the oven and let cool.
If You are Roasting the Beetroot in a Pan
Over low to medium flame, heat a non-stick pan.
Add 1 tbsp olive oil and swirl till the pan is well-coated..
Place the beetroot slices in the pan.
Over low to medium heat, let the slices roast and soften a bit.
When the side touching the pan starts to brown, flip the beetroot slices and continue to roast till the flipside starts to brown.
Remove from the pan and let cool.
To Make Hummus with Roasted Beetroot
Grind the Tahini, Beetroot, Chickpeas, Garlic, Cumin Powder, Salt, Lemon Juice, and 3 tbsp olive oil into a creamy smooth paste. If required, add some water in which the chickpeas were cooked.
Spoon the hummus into a large bowl.
Cover the surface with the remaining olive oil.
Enjoy with Lavash or Pita bread
Nutrition
Serving: 4g
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!