Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium-sized beetroot, roasted and peeled
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 3 tablespoons tahini
• 1 tablespoon miso paste
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and pepper to taste
• Water (as needed for desired consistency)

Instructions:

• Roast the Beetroot:
  • Preheat your oven to 400°F (200°C).
  • Wrap the beetroot in aluminum foil and roast it in the oven for about 45-60 minutes, or until it’s tender.
  • Once roasted, let it cool, peel the skin, and chop it into smaller chunks.
• Prepare the Hummus:
  • In a food processor, combine the chickpeas, roasted beetroot, minced garlic, grated ginger, ground cumin, tahini, miso paste, olive oil, and lime juice.
• Blend Until Smooth:
  • Process the ingredients until smooth, scraping down the sides of the food processor as needed. If the mixture is too thick, you can add a little water to achieve your desired consistency.
• Season:
  • Season the hummus with salt and pepper to taste. Blend again to incorporate the seasoning.
• Adjust Consistency:
  • If the hummus is too thick, add more water, a tablespoon at a time, until you reach the desired consistency.
• Serve:
  • Transfer the beetroot hummus to a serving bowl. Drizzle with a bit of olive oil and garnish with additional cumin, if desired.
• Enjoy:
  • Serve the Ayurvedic Beetroot Hummus with your favorite veggies, pita bread, or crackers. It makes a colorful and nutritious dip for any occasion.

Notes:

• Ayurvedic Touch: According to Ayurveda, you can customize the spices based on your dosha. For example, add a pinch of cardamom for Vata, coriander for Pitta, and black pepper for Kapha.
• Storage: Store any leftovers in an airtight container in the refrigerator. Hummus can be stored for up to a week.

This Ayurvedic Beetroot Hummus is not only visually appealing but also packed with the goodness of superfoods, making it a delightful and nutritious addition to your meals.