Roasted Beetroot Hummus | Shilpa Shetty Kundra | Healthy Recipes | The Art of Loving Food

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is lower in calories and nut-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often more affordable.

Welcome to the Shilpa Shetty channel; today we're making roasted beetroot hummus.

Start with a little more than 1 cup of soaked and boiled chickpeas, boiled for about 5 to 6 whistles.

Add 1.5 chopped beetroot; you can roast it to enhance sweetness.

Add 5 cloves of garlic to the mixture.

Season with 1/4 teaspoon of black pepper and 1 teaspoon of salt.

Drizzle in some extra virgin olive oil and add very little water as needed.

Blend the mixture until smooth, checking to ensure the beetroot and chickpeas are fully incorporated.

Garnish with fresh pomegranate and a drizzle of extra virgin olive oil, which is optional but enhances flavor.

Serve with flaxseed gluten-free chips or crudités.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens