Beetroot Hummus Cucumber Canape

Name: Beetroot Hummus Cucumber Canape
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 beetroot; 1/2 cup cooked chickpeas; Zest of one large lemon; Juice of 1/2 lemon; 2 garlic cloves; 1/2 tsp black pepper; 1/4 cup extra virgin olive oil; to taste salt; 2 medium cucumbers; 1/2 tsp Sesame seeds; Few raisins and cashews; leaves Few mint

Prabhleen Kaur @cook_7781272

Varanasi

#Ramadan, Easy, quick delicious side dish for ramadan.

Prabhleen Kaur @cook_7781272

Varanasi

#Ramadan, Easy, quick delicious side dish for ramadan.

Saved

Ingredients

30 mins

4 servings

2beetroot
1/2 cupcooked chickpeas
Zest of one large lemon
Juice of 1/2 lemon
2garlic cloves
1/2 tspblack pepper
1/4 cupextra virgin olive oil
to tastesalt
2medium cucumbers
1/2 tspSesame seeds
Few raisins and cashews
leavesFew mint

Saved

Steps

30 mins

1

Soak chickpeas overnight.
2

Roast the beetroot in oven for 10 minutes at 200°C.
3

Once the beetroot is cooled down peel and quarter it and place it in a grinder.Blend until smooth.
4

Wash the soaked chickpeas and pressure cook for 4-5 whistles or till they are cooked.
5

Now add the remaining ingredients in the blender and blend in small intetvals by adding little olive oil everytime.
6

Taste and adjust seasoning if required. If its too thick then you can add little olive oil to adjust the consistency. Once done keep aside.
7

Take a cucumber and cut into 2 inch of thickness.
8

Add a spoon of beetroot hummus garnish with sesame seeds, mint leaves, cashews and raisins.