Sunday, January 11, 2015

Beet Root Hummus

BM # 48 Week 2 Day 2

Recently I went for lunch with some friends . The lunch was Indian but they had a huge spread of Middle Eastern dips. I have always been very fond of this cuisne,and since there was a big spread of these dips, I did not feel like having the main course. The Beet root hummus looked the prettiest and attracted everyone. It tasted as good. I have tried pumpkin hummus ,which also tastes awesome, but I was sold out to the vibrant beauty.This is my Day 2 post under the Middle East Cuisine theme.

200 gms chickpeas , boiled and water drained
2 beetroots (peeled, boiled until soft) 
2-3 cloves garlic (crushed or chopped) 
1/2 lemon juice 
1/4 cup olive oil 
1 tsp cumin powder
2 tb sp curd
2 tsp tahini paste
Salt to taste
Boil the chick peas till tender.
Drain, reserve the water and use it in your gravy or for binding flour.
In a blender add all ingredients and blend to a smooth paste.
Empty in a bowl.
Drizzle with olive oil.

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  1. I have never made hummus.. Need to try soon.. Hummus looks so colorful..

  2. Hard to imagine beet root in hummus. Very vibrant color.

  3. What a lovely colour! A must try, I think.

  4. What a stunning color.. Nice twist to the usual hummus

  5. what a beautiful and vibrant colored hummus

  6. What a stunning color vaishali!! Such a versatile dish too!! Color n a tasty twist to regular hummus!

  7. Very innovative. Love that color.

  8. Such lovely colour Vaishali...must have tasted awesome..

  9. An innovative and interesting recipe of hummus.

  10. Terrific and catchy hummus, fallen in love with this beet hummus, will try soon.

  11. That is one vibrant twist, literally. :)

  12. Wow!!!Such a pretty color,looks awesome..

  13. What a lovely pink to that beet hummus. Looks healthy & delicious.

  14. Lovely lovely colour and hummus with beets. Wow Vaishali love it.