A widely popular dip, Hummus is not only delicious, it’s super healthy. Beetroot Hummus and Basil Pesto Hummus, these two versions of hummus are my personal favorite and easy to make, cheaper than ready-made and tastes so much better! It’s high in iron, vitamin C, folate and vitamin B6. It’s also an excellent source of amino acids, fiber and protein. It can be eaten with your favorite bread, carrot sticks, cucumber, bell peppers, avocado and many more.
PREP TIME: 5 MINS, COOK TIME: 0 MINS
1 Cup of Chickpeas (garbanzo beans), rinsed and drained
3-4 cloves garlic, peeled.
1-2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/4 cup water, or more if needed
1 Beetroot (Steamed or Baked)
1 small cup Sesame Seeds
1/2 cup Fresh Basil Leaves
1/2 cup Spinach
3 – 4 Walnuts (you can use pine nut, cashew nut, almond whichever is available)
Pinch of salt and freshly-cracked black pepper (to taste)
Optional topping ideas: extra olive oil, fresh chopped parsley, crushed red pepper flakes, smoked paprika, toasted pine nuts, chopped roasted red peppers.
1st Step – Make Tahini
It’s very simple and easy to make, basically just roast the sesame seeds and make a paste of it. So let’s get started,
Heat a pan, add sesame seeds in it. Stir frequently until they begin to turn golden brown and then stir constantly. Be careful, sesame seeds burn very easily.
Once they are toasted, let them cool for a few minutes. Then add them in the food processor, add 1 tablespoon olive oil and grind it.
The result will be a smooth and creamy tahini paste.
You can also store tahini paste in the refrigerator in airtight container.
1 – Beetroot Hummus –
Soak the chickpeas in water overnight. Drain and thoroughly rinse. Bring them to a boil in a pot of water. Reduce the temperature to medium, cover and cook for 1 to 1 1/2 hours or until very soft.
I absolutely love this version of hummus, as it’s so easy to make, beautiful to look at and packs a nutritious punch too. For cooking your beetroot, you can bake, steam or boil them. I have pressure cooked one beetroot, once the beetroot is cool enough to handle, peel the skin off and cut into big blocks.Now add all the ingredients in a food processor jar, i.e chickpeas, 3 – 4 garlic cloves, beetroot, lemon juice, tahini powder, olive oil, salt, black pepper and 1/2 cup of water.
Transfer to a serving bowl, pour a little olive oil over it. Sprinkle with some red chili flakes and garnish with some chopped fresh coriander if desired. Serve with toasted pita wedges or vegetables. The bright pink color will steal the show.
2 – Basil Pesto Hummus
This basil pesto hummus recipe has a lovely light green colour and amazing taste.
The whole process still remains the same, with just little variations. Instead of beetroots, we will add fresh basil leaves, Spinach and nuts (pine nuts, cashew nut, almond or walnuts)
Add all ingredients i.e chickpeas, 3 – 4 garlic cloves, basil leaves, spinach, lemon juice, tahini powder, walnuts (3-4) olive oil, salt, black pepper and 1/2 cup of water. Process on high speed for 5 minutes until hummus is extra-smooth.
Voila! It’s ready.
Healthy, nutritious and tasty hummus is ready to be served.