Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, beetroot hummus dip. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Beetroot Hummus Dip is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Beetroot Hummus Dip is something that I’ve loved my entire life. They are nice and they look fantastic.
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To get started with this recipe, we have to prepare a few ingredients. You can cook beetroot hummus dip using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Beetroot Hummus Dip:
- Make ready 1 cup boiled chickpeas
- Get 1/2 of small beetroot
- Make ready 1/2 tsp garlic, chopped
- Get 1/2 tsp salt
- Take 2 tbsps lemon juice
- Get 1/4 cup olive oil
- Take 1 tsp cumin powder(optional)
- Prepare For garnishing red chilli flakes and red chilli powder to taste and parsley
This easy beet hummus is bright in flavor and color. Hints of sweetness from the beets, tangy lemon, garlic, and warm spices are blended together for a healthy nutrient-packed dip great for an appetizer or snack to share! This healthy beet hummus is oil-free, flavourful and high in fibre, antioxidants, vitamins and minerals. It's made with steamed beets, chickpeas, garlic, lemon, tahini, sea salt and aquafaba (chickpea water) for a delicious, creamy and low fat spread that's awesome in sandwiches and wraps, on salads or as a dip for raw veggies, chips and crackers.
Steps to make Beetroot Hummus Dip:
- In a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skins and chopping.
- Puree beet in a food processor; add the boiled chickpeas and sesame seeds,salt,garlic,black pepper powder, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour 1/4cup water and 2 tsp olive oil.
- Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil. Sprinkle red chilli flakes. and decorate with fork dipped in oil and chilli powder.Garnish with parsley. - - serve with bread of choice or with nachos.
Add beetroot and remaining ingredients to food processor and blend until smooth. Serve with pita bread and vegetable sticks (e.g.carrot, broccoli and celery). This vivid purple hummus is great as a dip to serve with vege bites or pita crisps and also good smeared on a plate as a foundation for salads and roast vege meals, in a sandwich or as a side with roast lamb. Caramelising the beetroot in the oven adds an extra layer of flavour but if you're in a hurry you can use precooked. Put the beetroot, chickpeas, garlic, coriander, salt and olive oil.
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