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.
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.