Beet Hummus
Health Rating
| Prep |
Cook |
Ready in |
Servings |
|
| 10 min |
45 min |
55 min |
8
|
Ingredients
|
3 beet(s)
|
Beets, raw
|
|
1 can (15oz)
|
Chickpeas, canned, drained
(drained and rinsed)
|
|
1 tsp
|
Cumin
|
|
1 tsp
|
Extra virgin olive oil
|
|
2 clove(s)
|
Garlic
(minced)
|
|
1/4 cup
|
Lemon juice
|
|
1/4 cup
|
Tahini
|
|
1/4 cup
|
Water
|
|
1/4 cup
|
White onion
|
Instructions
Cook beets in a large pot of boiling water for 40 minutes or until tender. When cooled, peel beets and roughly chop. Set aside.
In a medium frypan, heat oil over medium heat. Add the onion, garlic and cumin and cook, stirring often, until onions are soft, 5-10 minutes.
Add beets, onion mixture, chickpeas, tahini, water and lemon juice to a food processor and puree until smooth.
Serve immediately or store in an air tight container in the fridge for up to 3 days.
Nutrition Facts
Per Portion
Calories
148
Calories from fat
54
Calories from saturated fat
6.8
Total Fat
6.0 g
Saturated Fat
0.8 g
Trans Fat
0 g
Polyunsaturated Fat
2.3 g
Monounsaturated Fat
2.2 g
Cholesterol
0
Sodium
138 mg
Potassium
215 mg
Total Carbohydrate
17.8 g
Dietary Fiber
4.7 g
Sugars
4.6 g
Protein
5.7 g
Dietary servings
Per Portion
| Meat Alternative |
0.5 |
| Vegetables |
0.9 |
Energy sources
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada
