Oil free Beetroot Hummus 🌰

This quick oil free beetroot hummus recipe is my new go-to appetizer. It has a refreshing flavor of chickpeas, peanuts and beets, and is delicious as a dip or healthy spread for an appetizer or on sandwiches. Traditionally tahini is use in this recipe but I didn't use it.

Even if you're not a bin fan of beets you may love this recipe. It is a great way to add healthy beetroot nutrients in your diet.

Isn't it pretty? Even it tastes yum.

RECIPE 

Prep time: 10 minutes 

Cook time: 20 minutes 

Total time: 30 minutes 

Serves: 1 bowl

INGREDIENTS:

• 1 cup chickpeas, boiled and few for garnishing 
• 1 cup beetroot, boiled, peeled and chopped 
• 1/3 cup peanuts, crushed 
• 4-5 garlic cloves 
• A sprig of coriander leaves and few for garnishing 
• 6-8 curry leaves 
• 1/2 tsp chilli flakes and few for garnishing 
• 1/2 tsp dry mango powder (amchoor)
• 1/4 tsp black pepper powder 
• 1/4 tsp turmeric powder 
• 1/2 tsp chaat masala 
• 1/2 tsp salt or as needed 
• 2 tbsp lemon juice 
• 5-6 tbsp water 
• 1/4 tsp sesame seeds for topping 

METHOD:

1. Keep chickpeas in the water for overnight and boil it next day in a pressure cooker. 
2. In a pressure cooker, boil the beetroots with some salt and enough water for 6-7 whistles on medium flame. 
3. In a food processor, mix chickpeas and garlic and process for a minute until smooth. You can little water if you find the mixture a little dry.
4. Add beetroots and peanuts in thd mixture. 
5. Add all the remaining ingredients and process until creamy. 
6. Adjust seasonings, adding more salt or lemon juice if needed.
7. Garnish with few boiled chickpeas, sesame seeds,  coriander leaves and chilli flakes. 
8. Refrigerate or use immediately. I like to serve it at room temperature with pita bread or salad or sandwiches.
9. Beetroot hummus will keep in the fridge, covered well, for 3-4 days.