Beetroot Hummus Dip

Name: Beetroot Hummus Dip
Total time: 600 s
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 1 cup boiled chickpeas; 1/2 of small beetroot; 1/2 tsp garlic, chopped; 1/2 tsp salt; 2 tbsps lemon juice; 1/4 cup olive oil; 1 tsp cumin powder(optional); For garnishing red chilli flakes and red chilli powder to taste and parsley

Suman Prakash @cook_8329840

#ingredient3
#Beetroot
#Day 3
Beetroot is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin C, Iron and Magnesium, and a very good source of Dietary Fiber, Folate, Potassium and Manganese.I used in my Hummus Dip for these qualities and for colour also.

Suman Prakash @cook_8329840

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Ingredients

10 minutes

4-6 servings

1 cupboiled chickpeas
1/2of small beetroot
1/2 tspgarlic, chopped
1/2 tspsalt
2 tbspslemon juice
1/4 cupolive oil
1 tspcumin powder(optional)
For garnishingred chilli flakes and red chilli powder to taste and parsley

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Steps

10 minutes

1

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.
2

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.
3

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.