Moringa and Beetroot Hummus
Moringa and Beetroot
Hummus
Indian
Easy
Appetizer
8
Ingredients
20
Minutes
About Recipe
Experience unique flavors of moringa, beetroot, and chickpeas in this delicious Hummus.
How many people are eating?
Serves 2
Ingredients
Chickpeas
1 and half cups
1 small Beetroot (size of a fist in size)
1 medium
juice Lemon
1
Garlic (you can one more if you want a bang)
2 cloves
Sesame seeds
2 tbsp
Lemon juice
2 tbsp
Moringa Powder
2 tbsp
Virgin Olive Oil
1/4 cups
Salt and Black pepper
to taste
Follow along and cook with us
Directions
Boil the Chickpeas
5 minutesTake a pressure cooker and add the chickpeas. Double the volume of water in the pressure cooker, and cook for 45 minutes. Also, pressure cook the beetroots till they are soft.
Make the Tahini
5 minutesAdd sesame seeds and olive oil in a blender. Grind it to a paste like consistency, to make tahini.
Make the Hummus
10 minutesRelease the pressure and peel the skin of the beetroot. Add the beetroot, tahini, moringa powder, salt, garlic cloves, and lemon juice to a blender, and blend like a paste. Add olive oil and chickpeas, and blend again. Garnish with breadsticks and serve!
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