Beetroot Hummus
Ingredients
- Boiled Chickpeas 150g
- Boiled Beetroot 200g
- Tahini 20g
- Garlic 8g
- Salt & Pepper to taste
- Lime juice 5ml
- Pickled Beetroot 1g (for garnish)
Method:
- Cut and clean beetroot and boiled them for 6 whistles in pressure cooker.
- Once done take out beetroot and cool them.
- In a blender add beetroot and above ingredients and blend it to thin paste.
- Garnish with pickled beetroot.
Storage Time:
- In Fridge: 3 4 days
- In Freezer: 3 weeks