- 2 cups canned chickpeas
- 1 medium beetroot, peeled and roughly chopped
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 teaspoon cumin seeds
- Salt, To Taste
Put the beetroot in a pan with around 1 1/2 cups of water and cook for around 12-15 minutes. Switch off the gas. Though most of the water shall get evaporated by the time beetroot gets cooked, if not then instead of discarding, use it to grind the hummus.
Add the cooked beetroot and all the other ingredients in a grinder and make a paste of desired consistency. Some people prefer it smooth and some prefer chunky.
Take it out in a bowl. Drizzle some olive oil, cumin powder and serve with your favorite snacks like Falafel, pita bread chips or vegetable sticks. You can also use it as a sandwich spread.