You Are What You Digest


Beetroot Hummus


Oh so many variations of Hummus so little time to try them all but this one is a winner! 


2 medium beetroots
1 cup dry chickpeas
4 pinches asafetida
1.5 tsp ground cumin
1 tsp ground fennel
1 tsp ground coriander
½ - ¾ tsp salt
2 tbsp yogurt
1 tbsp olive oil
¼ cup tahini

Soak chickpeas in water overnight or at least for 4 hours prior to cooking them. Chop the beetroot into 4-5 pieces and roast it in the oven for 30-45 minutes or until you can pierce the beetroot with a fork. Boil the chickpeas in 3 cups of water combined for 30-40 minutes or 20 minutes with a pressure cooker. Once they are done, rinse them with cool water and let them cool down on the side. In a different pan add olive oil and all the spices on a medium heat till the aromas of the spices come up, this way we are awakening the prana, or the energy of the spices. Add the chickpeas, the spices, lime, tahini, and olive oil and beetroot all together in the blender. Add water and blend to the desired consistency.  Serve with home-made chapatti or homemade bread (if possible). To complete the meal you can add sauteed greens on the side :).

Enjoy, Sa7tayn صحتين, Bon Appétit, Que Aproveche!