Mint carrot beetroot hummus with green peas. A superbly delicious hummus with a different taste and flavour. Flavour of mint and lemon and sweetness of beetroot, green peas and carrot made this hummus mouthwatering.
Hummus is a savoury dip or spread made of boiled and ground chickpeas mixed with garlic, tahini and lemon juice. A delicious and very popular spread or dip in the Middle East and Mediterranean, as well as in Middle Eastern cuisine. Earlier shared a delicious Beetroot dip.
You can always increase the ingredients according to your taste. I don’t like sesame seeds flavour so I have used only 1 teaspoon but you can use 1 tablespoon full if you like. I have sauteed the carrot, beetroot and green peas in little olive oil before blending with chickpeas. And sauteed vegetables gives a different taste to the hummus. I didn’t use tahini. Tahini is a paste of toasted sesame seeds and olive oil. And as I mentioned above you can add 1 tablespoon toasted sesame seeds instead of 1 teaspoon if you like. Or you can completely omit sesame seeds. Sometimes I make it without sesame seeds. But I recommend to add at least 1/2 to 1 teaspoon. Or use 1 tablespoon tahini instead of toasted sesame seeds.
This week’s 236 #Foodiemonday #bloghop theme is Hummus Time suggested by Kalyani Sri who blog at Sizzling Taste Buds. Love her blog name as well as different types of delicious recipes she shared. Recently bookmarked her 8 healthy pongal recipes to try all the delicious and healthy pongal.
I mentioned above that I sauteed the vegetables before blending with chickpeas. You have to saute the vegetables till fork tender in little olive oil. You can add more lemon juice if you want your hummus more tangy. I don’t like the flavour of sesame seeds so I have toasted 2 teaspoon but used 1 teaspoon toasted sesame seeds and reserved some for garnishing. But you can use 1 tablespoon if you like. Or use 1 tablespoon tahini instead of toasted sesame seeds. You can also add more garlic if you like the garlicky taste and flavour.
Recipe
Chickpeas – 1/2 cup, soaked and boiled
Beetroot – 1
Carrot – 1
Green peas – 1/4 teaspoon
Garlic – 1 clove, chopped
Mint leaves – 2 tablespoon
Toasted sesame seeds – 1 teaspoon
Olive oil – 1 tablespoon + to drizzle
Salt to taste
Cumin powder – 1/2 teaspoon
Black pepper powder – 1/2 teaspoon or to taste
Lemon juice – 1 tablespoon or to taste
Method
1. Peel, rinse and grate or finely chop the beetroot and carrot.
2. Heat 1 teaspoon olive oil in a pan. Add chopped garlic, beetroot, carrot and green peas. Add little salt and stir. Reduce the heat. Cover and cook on simmer until vegetables becomes little soft. Press with a spatula to check. Stir in between. Remove from heat and let it cool down.
3. In a food processor or blender blend the boiled chickpeas. You can also use your grinder. Reserve some chickpeas for garnishing. I reserved some ground chickpeas too for garnishing.
4. Add sauteed vegetables, mint leaves, toasted sesame seeds, salt, cumin powder and black pepper powder. Add some water from boiled chickpeas for easy grinding. Blend everything till smooth.
5. Add lemon juice and remaining olive oil. Blend till everything combine well and becomes smooth. You can add little more cold boiled chickpeas water. Taste and add more salt and lemon juice if require and blend again.
6. Take out the mixture into a bowl. Drizzle little olive oil over it. Garnish with toasted sesame seeds, boiled chickpeas and mint leaves. Serve with pita bread or raw vegetable sticks. Remaining hummus can be stored in refrigerator.
Notes
1. You can add 1 tablespoon toasted sesame seeds or use 1 tablespoon tahini instead of sesame seeds.
2. You can use one more garlic clove if you like.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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