Beetroot is incredible: just check its health benefits and you will be blown away. However, it can be heating for some of us who have a fiery disposition or suffer from too much heat (for example, acute migraine headaches behind the eyes or acid reflux). So, it is a good idea to balance its post-digestive pungency with cooling ingredients, like fresh coriander leaves, coriander seeds and so on. This recipe should be tolerated well by most people.
Adzuki Beetroot Purple Hummus
Equipment
- Instant Pot or another pressure cooker, optional
Ingredients
- 3/4 cup adzuki beans -soaked overnight and rinsed well
- 3/4 cup water
- 1 tbsp ghee
- 1 small beetroot - peeled and chopped into large chunks
- pinch hing
- 1 tbsp coriander seeds
- 1 tsp pink salt
- 4 tbsp water
- 1 tbsp orange zest
- 1/4 cup orange juice, freshly squeezed
- 1/2 cup fresh coriander leaves - also known as cilantro
Instructions
- Cook the soaked beans in a pressure cooker, if using, with 3/4 cup water, ghee, coriander seeds, hing and the beetroot for 18 minutes on high. Let the pressure release naturally.Alternatively, cook till tender on the hob.
- Stir in the salt, extra water, orange zest.
- Let it cool a little and mix in the juice.
- Puree using a hand stick blender or a food processor.
- Stir in fresh coriander leaves (aka cilantro), if using.