This is the most beautiful dip | super easy beetroot hummus | beetroot chutney | The Flavor Bag

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Beetroot Hummus Recipe
Ingredients:
- 400 gm boiled chickpeas
or tin chickpeas/garbanzo beans, drained and rinsed
- 4 tbsp tahini (sesame seed paste)
- 3 tbsp freshly squeezed lemon juice
- 3 small or 2 large garlic cloves
- 1/2 cup olive oil, plus more for serving
- 1 tsp ground cumin
- 1 tsp salt, or to taste
- 1 big or 2 medium size beetroot
- Feta cheese & mint leave for garnish (Optional)
1. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, yoghurt, beetroot, cumin, and salt.
Process until smooth and creamy, scraping down the sides as needed. If the mixture seems too thick, add 1 tablespoon of water.
2. Taste and adjust seasonings as needed, adding more lemon juice for tang, tahini for nuttiness, or salt to taste.
3. Transfer the hummus to a serving bowl. Drizzle with additional olive oil, coriander or mint, and sprinkle
feta cheese if desired.
Refrigerate leftovers in an airtight container for up to 1 week.
Enjoy your fresh, homemade hummus! 🥰
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[@Roohigmail]

Mazaidaar yummy

[@HinaK7]

Yummy ❤

[@123totallybusted]

Beautiful ❤❤❤❤❤❤❤❤❤❤❤

[@Cookwithzeba343]

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@@Cookwithzeba343
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