Beetroot Hummus

30 minutes


serves 2

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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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



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

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


*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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