Roasted Beetroot Hummus

A delectable spread prepared with roasted beetroot and creamy chickpeas blended with tahini, olive oil, lemon juice, salt and garlic sprinkled with lightly toasted white sesame seeds and drizzled with olive oil.

Preparation Time: 15 minutes

Soaking Time for Chickpeas: 08 hours

Roasting / baking Time- 40-45 minutes Temperature: 350◦ F

Chilling Time: 01 hour

Serves: 4

Ingredients and Quantity:

Beetroot, washed, peeled and cut into cubes – 325 gm.

Olive Oil- 02 tsp. or more for drizzling.

Chickpeas, soaked overnight, drained and cooked: 125 gm.

Garlic, crushed- 06 cloves

Cumin- 1/4^th tsp.

Lemon juice- 01 tsp.

Extra virgin olive oil- 02 tbsp. / or more as desired

Tahini- 1/4^th cup

Water, reserved – 1/4^th cup

Salt- to taste

For the garnish:

White sesame seeds, lightly toasted: ½  tsp.

Extra Virgin olive oil for drizzling: 01 tbsp.

Method:

1. Preheat the oven to 350◦ F, place on a baking sheet / tray ,the beetroot cubes with salt drizzled with little olive oil.
2. Roast till it is tender. Set aside to cool it completely.
3. Add all ingredients to a food processor and blend until smooth
4. Chill in the refrigerator , covered with a cling wrap for an hour before serving
5. Garnish with white sesame seeds and a drizzle of olive oil.
6. You may serve with Lavash.

Chef Tips:

Reserve the water in which the chickpeas were boiled.