Name: Beetroot Hummus Cucumber Canape recipe by Prabhleen Kaur at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 - Beetroot; 1 Cup - Chickpeas, cooked; Zest of one large lemon; Juice of half lemon; 2 - Garlic cloves, minced; 1/2 tsp - Black pepper; Salt to taste; 1/4 Cup - Extra Virgin Olive oil; 3 - Cucumbers; Few Cashew Nuts and Raisins; 1 tsp - Sesame seeds; Few mint leaves for garnishing

ABOUT Beetroot Hummus Cucumber Canape RECIPE

It's easy, delicious and looks beautiful. A perfect side dish for hot summers.

Ingredients Serving: 4

1 - Beetroot
1 Cup - Chickpeas, cooked
Zest of one large lemon
Juice of half lemon
2 - Garlic cloves, minced
1/2 tsp - Black pepper
Salt to taste
1/4 Cup - Extra Virgin Olive oil
3 - Cucumbers
Few Cashew Nuts and Raisins
1 tsp - Sesame seeds
Few mint leaves for garnishing

Instructions

Roast the beetroot in oven for 5 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.
In a food processor add rest of the 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 it's too thick then you can add more olive oil to adjust the consistency. Once done keep aside.
Take a cucumber, cut into 2 inch of thickness.
Add half a spoon of beetroot hummus. Top with cashews, raisins and white sesame seeds. Garnish with a mint leaf and Serve.

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