Recipe Details
Ingredients
-
2small cooked beets, chopped
-
1(15 ounce) canchickpeas, drained with liquid reserved
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2tablespoonsfresh lemon juice
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2tablespoonstahini
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1clovegarlic, minced
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¾teaspoonsalt
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¼teaspooncumin
Cooking Directions
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Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.
Tips
If you don’t have any leftover beets, roast 2 small beets (about 1/4 pound) in the oven wrapped in aluminum foil with a drizzle of olive oil and a pinch of salt at 375 degrees (180 degrees celsius) for 45 minutes, or until soft. You can then let cool and peel to use in the hummus.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories72 | |
| % Daily Value * | |
| Total Fat 3g |
3% |
| Saturated Fat 0g |
2% |
| Sodium 339mg |
15% |
| Total Carbohydrate 11g |
4% |
| Dietary Fiber 2g |
8% |
| Total Sugars 1g |
|
| Protein 3g |
5% |
| Vitamin C 4mg |
4% |
| Calcium 31mg |
2% |
| Iron 1mg |
6% |
| Potassium 129mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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