beetroot hummus dip

Date: Sep 11, 2020
beetroot hummus dip


50 gm roasted beetroot
1/2 tsp ground cumin
1 tbsp  lemon juice
2 tsp olive oil
100 gm boiled chickpeas
2 tsp tahini
salt to taste
1/2 clove garlic
Chop the roasted beetroot into small pieces. Keep it aside. In a mixer jar add beetroot followed by chickpeas, cumin, salt, lemon juice, garlic, olive oil and tahini. Blend till you get a thick paste.Once done, transfer the prepared mixture in a serving bowl. Serve with steam veggies or as dressing for sandwiches or roll or salads.

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