Cucumber Beetroot Hummus Canape
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Start your dinner with these Cucumber beetroot hummus canape's. Its healthy, easily made, delicious and also looks beautiful. I topped them with some raisins and cashew for a little sweet flavour in every bite.
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Ingredients
- 1 small roasted beetroot
- 1/2 cup cooked chickpeas
- Zest of one large lemon
- Juice of 1/2 lemon
- 2 garlic cloves
- 1/2 tsp black pepper
- Salt
- 1/4 cup extra virgin olive oil
- 2 medium cucumber
- Sesame seeds
- Few raisins and cashews
- Few mint leaves for garnishing
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Instructions
- Roast the beetroot in oven for 10 minutes at 200°C.
- Once the beetroot is cooled down peel and quarter it and place it in the food processor or a grinder.
- Blend until only small bits of beetroot remains.
- Now add the remaining ingredients except olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasoning if it's required . If its too thick then you can add little water to adjust the consistency. Once done keep aside.
- Take a cucumber, cut into 2 inch of thickness.
- Add half a spoon of beetroot hummus.
- Season with cashews, raisins, white sesame seeds and a mint leaf and Serve!!
Notes
You can also add pinenuts from top.
You can have use the beetroot hummus as a sandwich spread, dip for any starter or can be paired up with carrots too.
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