Beetroot Hummus Crostini The roasted beets add a sweet earthiness to the hummus. It's not an over powering beet flavour, just subtle enough to add a wonderful complexity to the dip. One of my favourite ways to enjoy it is on a.

Ingredients of Beetroot Hummus Crostini

  1. You need 200 grams of soaked chickpeas.
  2. You need 1 of boiled and peeled beetroot.
  3. It's 2 tablespoons of olive oil.
  4. It's to taste of Salt.
  5. You need 1 of lemon juice.
  6. You need some of ciabatta bread slices.
  7. Prepare For of toppings(optional):.
  8. You need As needed of Pomegranate seeds.
  9. You need As needed of Pumpkin seeds.
  10. It's As needed of Greek yogurt.

Beetroot Hummus Crostini instructions

  1. In a blender, add overnight soaked chickpeas(ensure that they are soft and if not, then boil in hot water for 10-15 mins), salt, boiled beetroot, olive oil and lemon juice. Blitz together till fine..
  2. Beetroot hummus is ready. Keep it aside..
  3. Cut slices of ciabatta bread or any bread and slather some butter on top..
  4. Toast the slices of ciabatta in oven, till golden and crisp. Let the toasts cool down for 5 mins..
  5. Slather the beetroot hummus over the toasts. Garnish with your favorite toppings and serve..

Beetroot hummus is a healthy, zingy hummous with a hint of horseradish. Great for dunking pitta bread or crudites, or with roast chicken and salads. In beetroot hummus recipe , we have combined chickpeas with beetroot, almonds, curd, garlic and other ingredients to make a dip that feels rich, has a vibrant colour and dynamic taste too. Hummus & Crostini recipe: I had a hankerin' for some hummus. I like my hummus smooth, if you prefer it chunky then mix everything by hand.

Get Latest Recipe : HOME