Nachos with 3 different hummus dips

In a mixer jar place all the ingredients of basic hummus dip.

Add approximately 1/2 cup or little less chick pea stock or water to grind everything properly.

Grind to a fine paste.

Transfer to a bowl.

For the beetroot hummus dip clean, peel and cut 1/4 th of beetroot into small pieces.

Dry roast the pieces in a griddle or you can simply grill them.

Place 1/2 cup of prepared basic hummus in a grinder jar.

Add roasted or grilled beetroot pieces.

Also add roasted cumin seeds.

Grind them to a paste. If some little chunks of beetroot remain in the paste it is perfectly alright.

Check the seasoning, add salt if necessary and transfer to a serving bowl.

For Green Hummus dip place 1/2 cup of basic hummus in a grinder jar.

Add chopped coriander leaves, lemon juice and black salt.

Grind to a paste.

Transfer to another serving bowl.

For Orange Hummus dip clean and chop the red jalapeno/chilli.

Roast in a griddle.

Place the remaining basic hummus in a grinder jar.

Add roasted jalapeno or chilli, paprika or red chilli powder and grind to a paste.

Pour In a serving bowl.

For homemade Nachos place all the ingredients of nachos except oil for frying, in a mixing bowl.

Mix all the ingredients by rubbing with your finger tips.

The texture of the mixture will be crumbly.

Add 3 tablespoon of water and start kneading.

Add more water if necessary to form a semi soft dough.

Cover the dough and keep aside for half an hour to rest.

After resting,dust a work surface with flour and roll the dough to make a thin chapati with a rolling pin.

Cut the sheet in small triangle shapes.

Deep fry the nachos in hot oil to light golden brown.

Serve with three different flavoured hummus dips as starter.

You can also serve some fresh cucumbers and carrots with the Hummus dips.

For that cut the cucumbers and carrots in long strips and serve.