Well it is the season of fasting and prayers, and Hummus being an integral part of the Middle-Eastern cuisine, finds its way in most Iftaar routine. I know the classic chickpea hummus is awesome, and one would never get bored if they have it everyday. But then why not try giving a little colour and twist to your regular fare. The beetroot hummus tastes divine, looks beautiful and is fortified with healthy nutrition which is an added advantage. Also, it is vegan. Full of lemony and garlic flavour, the sweetness of the beet reacts beautifully with the citrus.
Also, here is the recipe for a classic Hummus and Purple Hummus
Ingredients:
1 tbsp white sesame, roasted
1 small beet
1/2 cup chickpeas, boiled and drained
1/4 cup of aquafaba
5-6 garlic
Lemon zest- 1 lemon
Juice of 1 lemon
Ice cube
Olive oil for dressing
Salt, to taste
Method:
Boil the whole Beetroot with skin to 80-90% done. Remove skin and cube it. Roast it with a drizzle of olive oil, in an oven or pan.
Boil the chickpeas, reserve some of the water. This is the aquafaba.
In a blender, first put the white sesame, with about half tsp of olive oil and some water. Blend till you get a smooth consistency. Then add the beetroot, chickpeas, garlic, lemon juice, zest, salt and a bit of aquafaba. Blend for 2-3 minutes. Check for consistency, add a few ice cubes. This will give a nice fluff to the hummus. Blend once more, check salt and adjust. Beetroots are generally sweet, so you might want to add some more lemon. Or you might want to go easy on the lemon. Once satisfied, serve with a drizzle of olive oil.
Hummus can be easily served as an accompaniment with breads, meats, salads etc.
Ingredients:
1 tbsp white sesame, roasted
1 small beet
1/2 cup chickpeas, boiled and drained
1/4 cup of aquafaba
5-6 garlic
Lemon zest- 1 lemon
Juice of 1 lemon
Ice cube
Olive oil for dressing
Salt, to taste
Method:
Boil the whole Beetroot with skin to 80-90% done. Remove skin and cube it. Roast it with a drizzle of olive oil, in an oven or pan.
Boil the chickpeas, reserve some of the water. This is the aquafaba.
In a blender, first put the white sesame, with about half tsp of olive oil and some water. Blend till you get a smooth consistency. Then add the beetroot, chickpeas, garlic, lemon juice, zest, salt and a bit of aquafaba. Blend for 2-3 minutes. Check for consistency, add a few ice cubes. This will give a nice fluff to the hummus. Blend once more, check salt and adjust. Beetroots are generally sweet, so you might want to add some more lemon. Or you might want to go easy on the lemon. Once satisfied, serve with a drizzle of olive oil.
Hummus can be easily served as an accompaniment with breads, meats, salads etc.
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