INGREDIENTS
- 1 large cooked beetroot
- 1 cup cooked chickpeas
- 2 cloves garlic
- ½ a lime
- ¾ tsp salt
- ¼ cup iced water
- ½ tsp white sesame seeds
- Lettuce leaves
- Crackers or pita chips
METHOD
- Preparing the hummus
Peel and chop the beetroot roughly.
In a blender, combine the chopped beetroot along with cooked chickpeas, garlic, lime juice, salt, and iced water. Blend to a smooth puree. Remove to a bowl and top with sesame seeds.
- Assembling the dish
To serve, lay out lettuce leaves on a platter. Top with beet hummus, small pieces of crackers, sesame seeds and serve as a lettuce wrap. Else, serve the hummus on a lettuce leaf with crackers or pita chips on the side.
Pro-tip: Prepare this with any other roasted vegetable such as red bell pepper. Peel and deseed it before blending with chickpeas. Roasted eggplant can also be used similarly.
