By Ujjainee Roy
March 10, 2024
Beetroot-dal hummus is a vibrant and nutritious twist on the classic hummus recipe. Hummus is a creamy dip made primarily from chickpeas, tahini (sesame seed paste), lemon juice, and garlic. It's known for its versatility and health benefits, as it's rich in protein, fiber, and various vitamins and minerals. Try this fun, pink dip for your home parties!
1 cup cooked chickpeas (canned or homemade) 1/2 cup cooked red lentils 1 medium-sized beetroot, roasted or boiled 2 tablespoons tahini 2 cloves garlic, Minced Juice of 1 lemon 2 tablespoons extra-virgin olive oil 1/2 teaspoon ground cumin Salt and pepper to taste Water
If using canned chickpeas, rinse and drain them thoroughly. Cook the red lentils (dal) according to package instructions until soft but not mushy. Roast or boil the beetroot until tender, then peel and chop it into chunks.
In a food processor or blender, combine the cooked chickpeas, cooked red lentils, chopped beetroot, tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and pepper. Blend until smooth and creamy, scraping down the sides of the bowl as needed.
Add more salt, pepper, lemon juice, or cumin. Drizzle with a little extra-virgin olive oil and sprinkle with chopped fresh parsley or a pinch of cumin or paprika for garnish.