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|Sesame seeds||2 Tbsp.|
|Olive Oil||3 Tbsp.|
|Cumin Powder||1 Tsp.|
|Chilly flakes||1 Tsp.|
|Olive Oil||1 Tsp.|
|Sesame Seeds||¼ Tsp.|
|Chilly Flakes||A Pinch|
- Soak the Chickpeas overnight and pressure-cook it for 4-5 whistles. We require 400-500g of cooked chickpeas for this recipe
- Wash, peel, dice, and steam cook the beetroot till tender for 12-14 mins. I have used 1 big sized beetroot weighing almost 250g.
- Dry roast the Sesame Seeds till they start popping and turns light brown.
- Add the toasted sesame seeds and olive oil to the blender and grind them to a smooth paste. It is okay even if it is not completely smooth. Oh well we just prepared Tahini for our hummus in this step.
- Now add the Chickpeas, Cumin powder, Chilly flakes, salt and Garlic to the blender and blend it to a smooth paste. Our Hummus is ready.
- But wait we are making beetroot hummus, add the steam cooked beetroot to the blender and grind it scraping the sides couple of times so that it gets blended well. The consistency of the hummus should be smooth and easily spreadable.
- Transfer it to a bowl; Season it with olive oil, sesame seeds and chilly flakes.
- Serve it as a dip for your chips, Veggie sticks or spread it on your toast.
Tips & Variation:
- Feel free to make it even simple and easy by using canned Chickpeas. Drain and Rinse the chickpeas before using it in the recipe.
- You can replace chilly flakes with paprika or roasted chilly powder. Cut the quantity by ½.
- This Hummus can be stored for up to a week in the refrigerator. But make sure to consume it as soon as possible, because it tastes the best when served fresh.
- To make Carrot Hummus just replace the Beets with carrots