Beetroot Hummus
FineDiningIndian
January 5, 2019
Left over chapatis and don’t know what to do with them? Have them with this dip rich in proteins and good fats and get an appealing look by adding beetroots that are a good source of fiber.
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Ingredients
Adjust Servings
| 200Gms Beetroot, roasted and peeled buy fresh | |
| 1cup Chickpeas, boiled till fork tender | |
| 8nos. Garlic cloves | |
| 4tbsp Sesame seeds | |
| 3tbsp Extra virgin olive oil | |
| 3tbsp Lemon juice | |
| Salt as required | |
| ½tsp Roasted cumin powder | |
| ½tsp Chili powder |
Nutritional Information
20g
Fat
8g
Protein
7g
Total Fibre
436g
Calories
35g
Carbohydrates
90mg
Calcium
4mg
Iron
381kCal
Energy
Directions
1.
Stage 1 - For Beetroot Hummus
In a grinder, transfer all ingredients for the hummus retaining 1 tbsp olive oil and 1 tbsp chickpeas for garnish.
Grind it all into a smooth and fine paste, without using water.
Transfer into bowls and garnish with reserved olive oil and chickpeas
Chill till further use.
Mark as complete
2.
Stage 2 - For Crisp Whole Wheat Chapatti
Heat a pan. Using a dry cloth, dry roast chapati by pressing them till they turn golden brown and crisp.
Serve at room temperature with chilled hummus.
Mark as complete
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
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