Beetroot Hummus

Beetroot  Hummus

Ingredients

Chickpeas (kabuli chana) soaked overnight, boiled 1 cup
Beetroot boiled and grated 1 tablespoon
Garlic 1 clove
Tahini 1 1/2 tablespoons
Extra virgin olive oil 4 tablespoons
Lemon juice 4 teaspoons
Salt to taste
Parsley 5-6 sprigs


Method

Put the chickpeas into a hand blender jar. Crush garlic clove and add. Add tahini
 and 2 tbsps extra virgin olive oil and blend.

Add 3 tsps lemon juice and blend again. Add a little salt and blend.
Add grated beetroot, 1 tsp lemon juice and 1 tsp extra virgin olive oil and blend
till smooth.

Finely chop parsley. Transfer the hummus into a serving bowl, drizzle remaining
olive oil, arrange parsley along the edge of the bowl. Serve