Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked chickpeas | 360 g | Sweet, Astringent · Cooling |
 Cooked beetroot | 220 g | Sweet · Heating |
 Sesame seeds, ground | 55 g | Sweet, Bitter, Astringent · Heating |
 Olive oil | 24 g | Sweet, Bitter, Astringent · Heating |
 Fresh lemon juice | 22 g | Sour · Heating |
 Cumin seeds, toasted | 3 g | Pungent, Bitter · Heating |
 Rock salt | 4 g | Salty · Cooling |
| Water | 70 g | Whole culinary ingredient |
Step-by-Step Preparation
- Cook or warm the cooked chickpeas until fully tender, then let it cool from hot to warm.
- Prepare the cooked beetroot and ground sesame seeds.
- Blend the base with the olive oil, cumin, rock salt, and enough water for a spoonable texture.
- Add the lemon juice and remaining ingredients and pulse until combined.
- Serve a small spoonful at room temperature with warm bread or vegetables.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international lacto-vegetarian dip adaptation)
Beet Chickpea Hummus is a concentrated dip intended as a small accompaniment. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Beet Chickpea Hummus
| Nutrient | Per 100g | Per Serving (1 serving (94g)) |
|---|---|---|
| Energy (Calories) | 185 kcal | 175 kcal |
| Protein | 5.8 g | 5.5 g |
| Total Carbohydrates | 17.0 g | 16.1 g |
| Dietary Fiber | 5.2 g | 4.9 g |
| Total Sugars | 4.2 g | 4.0 g |
| Total Fat | 11.1 g | 10.6 g |
| Calcium | 102.1 mg | 96.8 mg |
| Iron | 2.87 mg | 2.72 mg |
| Magnesium | 55.3 mg | 52.4 mg |
| Phosphorus | 133.8 mg | 126.8 mg |
| Potassium | 268 mg | 254 mg |
| Sodium | 335 mg | 317 mg |
| Zinc | 1.36 mg | 1.29 mg |
| Copper | 0.48 mg | 0.45 mg |
| Manganese | 0.29 mg | 0.27 mg |
| Selenium | 4.3 µg | 4.1 µg |
| Vitamin C | 3.5 mg | 3.3 mg |
| Vitamin A (RAE) | 1.3 µg | 1.3 µg |
| Vitamin E | 1.27 mg | 1.21 mg |
| Vitamin K | 6.9 µg | 6.5 µg |
| Thiamin (Vitamin B1) | 0.12 mg | 0.11 mg |
| Riboflavin (Vitamin B2) | 0.06 mg | 0.05 mg |
| Niacin (Vitamin B3) | 0.67 mg | 0.63 mg |
| Vitamin B6 | 0.14 mg | 0.13 mg |
| Folate (DFE) | 111.2 µg | 105.4 µg |
| Choline | 22.8 mg | 21.6 mg |
