Hummus is a Lebanese dip made out of chickpeas. It's so versatile in flavour options and goes perfectly with and kind of Bread. It makes for a beautiful chips and dip platter for an impromptu dinner or lunch.
The colour of the beetroot hummus is so vibrant that it has definitely attracted everyone who has ever tasted it at my home.
And the chilli one is perfect for those who can take a hit of spice!
It's refreshing and so easy to make. Enjoy!
INGREDIENTS
Beetroot Hummus
1 cup boiled chickpeas
1/2tsp chopped garlic
1/2 a beetroot (chopped into 1/2inch cubes )
1tbsp extra virgin olive oil
Salt to taste ( about 1/2 tsp )
1-2 tbsp lemon juice
2 tsp tahini
2 tsp tahini
Spicy hummus
1 cup boiled chickpeas
1/2tsp chopped garlic
1 tsp paprika
1tbsp extra virgin olive oil
Salt to taste ( about 1/2 tsp )
1-2 tbsp lemon juice
2 tsp tahini
METHOD
Beetroot Hummus
In a saucepan , boil the chopped beetroot in a cup of water till it is soft.
Then transfer the beetroot along with 2 tbsp of the boiling water to a processor and purée it till you have a fine paste.
Add all the other ingredients and purée till everything is fully combined.
Store in an airtight container in the refrigerator for up to 3 days.
Chilli Hummus
Add all the ingredients to a food processor and purée till combined.
Store in an airtight container in the refrigerator for up to 3 days.
Serve with some toasted pita bread or lavaash.
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