Stay Up-Beet Hummus

Being on this journey of eating healthy has been fun for sure. Experimenting with ingredients and finding ways to add more nutrition and taste into the food we prepare has surely been something I look forward to. Everyone seems to love Hummus, but for me, it always tasted too much of the Chickpeas... and well of course cus it is essentially just Chickpeas right. As healthy as that is it just didn't work well for me, but but but... a tiny bit of Beetroot in the recipe and I knew I'd found my favourite way to add more protein to my food.

How delicious and might I say, gorgeous is this blushing pink bowl of Hummus!


  • Chickpeas (boiled) 1 Cups

  • Beetroots (peeled) 2 Medium Sized

  • Garlic Cloves 4-5

  • Olive Oil 1/4 Cup

  • Lemon Juice 2 Tbsp

  • Curd 1 Tbsp

  • Sesame Seeds 1 Tbsp

  • Coriander Powder 1 Tsp

  • Cumin Powder 1 Tsp

  • Pumpkin Seeds a handful

  • Melon Seeds a handful


Step 1 Start by soaking the Chickpeas in water for about 7-8 hours. Once done, strain and boil for about 15 minutes.

Step 2

Oil and roast the Beetroots in an oven for 12 minutes. Let it cool. Then chop it into smaller pieces.

Step 3

In a pan, roast the Sesame Seeds until aromatic. Once it cools down, grind them into a powder. Step 4

In a blender, add the boiled Chickpeas & Garlic and pulse until smooth. You can add a little water, if you find the mixture a little dry.

Step 5

Add the chopped Beetroots, Sesame Powder, Curd, Olive Oil, Cumin Powder and Coriander Powder, and blend again until smooth.

Step 6

Transfer to a bowl. Add in a squeeze of Lemon Juice. Mix well. Step 7

Drizzle some Olive Oil on top. Garnish with Pumpkin Seeds & Melon Seeds. Serve with Pita Breads or some Flat Breads and Kebabs!

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