Beetroot Hummus, for me is a recipe which was born because I had random leftovers that couldn’t be eaten alone. Since my daughter is a pure vegetarian I have to concoct new recipes on a daily basis. She is not very keen on indian style veggie preparations on a daily basis so preparing a day’s meal for her is a challenge for me. I love to do it as it is test of my culinary skills.
A couple of days back I did not pre-plan anything for lunch. I was searching for a quick meal so that I could get back to my studies without losing much time in kitchen when I stumbled upon some left over boiled chickpeas and baked beetroot. The idea of beetroot hummus struck me suddenly. She just loves hummus, so why not give her a surprise by giving it a unique twist as she loves beetroot too.
So I set out with my novel idea and started searching my refrigerator to give a twist to my beetroot hummus, and guess what guys she just loved the end product so does rest of the family members.
Pita bread or Khubz (as known in the middle east) and a bowl of Hummus makes a perfect dinner or lunch any fine day.
Marinate the beetroot with the above ingredients. Transfer into a baking bowl. Cover it tightly with aluminium foil and bake in pre-heated oven at 220 degree centigrade for one and a half hours. Allow it to cool.
Pressure cook the chick peas until tender. Retain 1/2 cup stock. Allow it to cool
Add the chick peas, beetroot, garlic, yoghurt, sour cream, tahina and salt to a blender along with some reserved stock.
Blend well until all the ingredients are well combined and becomes a smooth paste. It should be the consistency of dip.
Squeeze lime juice over the hummus. Finally add the olive oil.Pair it with some bread of your choice. It also works well with smashed avocado on toast.