Ingredients
- ½ cup Boiled Chickpeas
- ½ cup Cooked Beetroot
- 1 tablespoon Tahini
- 2 teaspoon Lemon juice
- 3 Garlic clove
- 1 teaspoon Roasted cumin powder
- 1 teaspoon Freshly ground black paper
- ½ tablespoon Olive oil or any vegetable oil
- 1 teaspoon Salt to taste
Instructions
- Add all ingredients into a blender.
- Blend the ingredients and a make smooth paste.
- Beetroot Hummus is ready!
- Serve with crackers or nachos.
- Store in an airtight container and transfer the Beetroot Hummose in the refrigerator. Consume within two days.
