Beetroot Hummus


1 cup white chick peas / chana
1 small beetroot
1/4 cup white sesame seeds
3 garlic cloves
1 1/2 lemon, squeezed
1/2 tsp cumin powder
1/4 tsp pepper powder
5 tbsp olive oil
salt to taste
few parsley /coriander leaves


  1. Soak the white chick peas in water for 8-9 hrs or overnight . Cook the chick peas adding little salt till soft, drain the water and keep it aside.
  2. Boil or steam the beetroot, cut into pieces and keep it aside.
  3. Heat a pan and add white sesame seeds and roast well till crisp. No need to brown them.
  4. Allow it to cool and then grind it adding 2 tbsp olive oil. Tahini paste is ready…
  5. In a blender, add the cooked chick peas, beetroot , garlic, lemon juice, cumin powder, pepper powder, 1 1/2 tbsp prepared tahini paste, 2 tbsp olive oil and salt adding to a paste adding little water.
  6. Transfer to a bowl / plate and spread evenly with the back of the spoon and drizzle some olive oil.
  7. Garnish with cooked chick peas and some coriander/parsley leaves. Serve with pita bread, falafel, kabab etc..

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