There is hummus, and then there is flavoured hummus. Now rarely do I like to deviate from the original but when my last blood report showed up skewed, I was fed beetroot at every meal – I have to admit, it was not a great experience. So I found a better way to incorporate it – protein rich hummus! This classic hummus recipe, has raw beetroot, turmeric powder and toasted cumin powder which makes it a great Ayurveda experience, paired with raw veggies, gluten free crackers, toast, or even leftover roti – it works beautifully, is a pretty pink in colour – is there a better way to start your day?
Breakfast,Dips & Condiments,Sandwiches,Savoury,Snacks
Beetroot + Cumin Hummus
Serves Yields: 400g of hummus
- 100g uncooked chickpea – soaked overnight and pressure cooked, cooled
- 30ml lemon juice (1.5 lemon)
- 30ml extra virgin olive oil
- 1 tsp salt
- ½ tsp turmeric powder
- ½ tsp black pepper powder
- ½ tsp toasted cumin powder
- 5g garlic cloves
- 35g tahini
- 40g raw beetroot, roughly chopped
- After the chickpeas are boiled / pressure cooked through, drain the water, saving a cup or so, and set the chickpeas aside to cool down
- In a large mixy, add the garlic, tahini, lemon juice, turmeric powder, pepper, salt, extra virgin olive oil, toasted cumin powder and raw beetroot, followed by the boiled chickpeas (without the water)
- Pulse down to make a smooth mixture, watching to see if you need add some of the chickpea water to combine better.
- Remove the smooth mixture into a container and seal and refrigerate for a few hours before serving
- Serve cold with crudites, crackers, pita bread, etc.