Ingredients
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1 medium size boiled Beetroot/ bunch of Coriander(beetroot or coriander hummus)
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1 cup boiled chickpeas
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1 green chili
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1 garlic clove
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2-3 Tbsp Tahini
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2 Tbsp Olive Oil
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Salt
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1/2 lemon
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Cherry tomatoes
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Cucumber
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Onion
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Black olives
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Parsley
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Boiled chickpeas
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Roasted cumin seeds
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Pomegranate
About
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The humble beetroot, which gives the hummus its lovely pink colour, is the key ingredient in this recipe. A nutritious powerhouse, beetroot is brimming with important vitamins, minerals, and antioxidants.
A combination of traditional hummus and the lively tastes of coriander chutney. The Flavors of boiling chickpeas, creamy olive oil, citrusy freshness of lemon, and coriander are all combined in this original variation on the classic hummus dish to take your taste buds on a gourmet adventure.
Steps
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1
Done
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Blend or process the beetroot / coriander, chickpeas, garlic, green chili, tahini, and olive oil in a food processor or blender. |
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2
Done
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Depending on your taste preferences, salt your food. The mixture should be blended until it has a smooth and creamy texture. |
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3
Done
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Mix the hummus that has been blended with the juice of half a lemon. |
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4
Done
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Chop the cucumber, onion, and fresh parsley into small pieces. Cherry tomatoes should be cut in half. Black olives should be rinsed and kept aside. |
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5
Done
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Start by arranging a few cherry tomatoes, cucumber, onion, and black olive slices around the center well. |
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6
Done
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Add some extra virgin olive oil to the hummus and garnish before finishing. |
