Vegan Roasted Beetroot Hummus
by Hetal Kamdar
Ingredients (1/2)
- 2 medium-sized boiled and peeled beetroots
- 2 cups boiled chickpeas
- 10-12 clove chopped garlic
- 2 tbsp fresh lemon juice
- 1 tbsp tahini sesame paste
- 2 tbsp extra virgin olive oil
- 1 tsp pepper powder
- 1 tsp white sesame seeds
- salt as per taste
- 1 tbsp Cooking Sunflower Oil
- For Garnishing:
- 1 tsp black sesame seeds
Ingredients (2/2)
- 1 tsp white sesame seeds
- handful finely chopped coriander leaves
- 2 tsp Olive oil to drizzle
Step 1 of 5
Firstly, soak Chickpeas overnight or for 6-7 hours in enough water. Drain the water and boil chickpeas in a pressure pan adding salt in it. Cook the chickpeas on a medium flame till 5-6 whistles. A...
Step 2 of 5
Heat cooking sunflower oil in a pan, once it's hot add garlic and beetroot chunks in it. Roast in on a higher flame for 7-8 minutes till they are cooked and charred. Keep stirring them in betw...
Step 3 of 5
Now mix this with the chickpeas, add salt, tahini paste, olive oil, and blend it in a food processor till combined well.
Step 4 of 5
Once its well-combined add lemon juice in it and pulse it for few more seconds till is smooth and silky.
Step 5 of 5
Finally, garnish it with sesame seeds, finely chopped coriander leaves, and a drizzle of olive oil.
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