Beetroot Hummus

Use your Instant pot to make the best smooth and creamy Hummus in less than 30 mins. All you need is a simple and healthy ingredients. This delicious dip is great with pita chips.

MAIN INGREDIENTS

Chickpeas – 1 cup Chickpeas (soaked overnight) or 1 can chickpeas (drained and rinsed)

Beetroot – 2 medium size Beetroots, peeled and cut into 1/2 inch pieces or cooked beetroot

Olive Oil – 4 tablespoons Extra virgin Olive oil 

Garlic – 2 cloves Garlic, peeled

Tahini – 2-3 tablespoons Tahini (store bought)

Lemon juice – juice from 1/2 medium size lemon 

Spices and Seasoning – Cumin powder and salt

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Preparation

• Soak raw chickpeas over night or minimum of 6 hours. 
• Peel and chop 2 medium size beetroot into 1/2 inch pieces.

STEP 2 : Pot in pot Beetroot

Take an oven safe bowl (you can also use silverware or pyrex bowl) add chopped beetroot pieces and keep aside.

STEP 3 : Instant pot Method

To the inner pot add soaked chickpeas, 1.5 cups of water, 1 tsp salt and mix well and make sure all the chickpeas have been submerged in water.

STEP 4 :

• Place a trivet inside the pot.
• Now carefully place the beetroot bowl on the trivet.

STEP 5 :

• Close the IP, set pressure valve to sealing and pressure cook at high for 20 mins. Followed by a quick pressure release.
• Open the lid and carefully take out the trivet with beetroot bowl. 
• Strain the chickpeas using a colander and saving liquid for later use.

STEP 6 : Beetroot Hummus

Place cooked chickpeas and beetroot in the food processor, add lemon juice, tahini, olive oil, garlic, cumin powder, salt, 1/3 cup of chickpea cooked liquid and blend until smooth and creamy, about 3  minutes (if the dip is too thick add reserved liquid little more and blend for 1 minute).

STEP 7 : Serving

Serve in a bowl, add a little of olive oil and garnish with pumpkin seeds, herbs, few cooked chickpeas, nigella seeds and sesame seeds, etc.

TIPS AND TRICKS

Substitute: You can replace chickpeas with 1 can reduced-sodium chickpeas (15-ounce cans), make sure to rinse and drain.

To Store: Refrigerate in an airtight container for up to 5 days.

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