Hummus is a Middle Eastern and Arabic food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic.
Hummus is high in iron and vitamin C.
it usually garnished with live oil and chilli powder or some chickpeas also chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, , hard-boiled eggs can be used.
Hummus is great as a spread on sandwiches or burgers or wraps (rolls). It is also served in a lebanese meze platter.. You could also have it as a dip with fried, roasted or steamed veggies.
Best is to have hummus with pita bread and falafel.
Today we are making beetroot hummus,many other variations can be made by just replacing beetroot with parsley,avacado,roasted carrots,roasted bell peppers or blanched spinach.
While preparing hummus tahini is required. Tahini is a famous middle eastern spread made from sesame seeds and olive oil,same can easily be made at home or bought from market.If you don’t get it powder of roasted sesame seeds can be added instead.
I have also shared the recipe for plain hummus earlier, click on the link below to check it.
2 cups of Chick peas( soaked overnight in 4 cups water and drained)
1/2 Beetroot,clean, peeled and chopped into pieces.
4 tbsp Olive oil.
10 cloves of Garlic.
2 tbsp Tahini.
1 tsp Cummin seeds.
1 tbsp Lemon juice.
Salt to taste.
Pinch of chilli powder.
Soak the chick peas (Kabuli chana) overnight.In a pressure cooker,cook with sufficient water upto 5 whistles.
Drain and let cool.Preserve the water.
In a blender mix together chickpeas,tahini, garlic,salt, beetroot,cummin seeds and lemon juice.
Blend well,now add 3 tbsp of olive oil and water from the chickpeas and blend till a smooth paste is obtained.
Remove the hummus in a serving bowl,top up with a tbsp of olive oil and sprinkle some chilli powder,garnish with parsley or corriander leaves and serve with Pita Chips or falafal.
Mezze platter, beetroot Hummus,falafel, cucumber and carrots sticks and fries.