Recipe Details
Ingredients
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3cupsvegetable broth
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1cupdry garbanzo beans
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2mediumbeets, peeled and cut into large pieces
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⅓cuplemon juice
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3tablespoonstahini
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2tablespoonsolive oil
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2clovesgarlic, chopped
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1teaspoonground cumin
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½teaspoonsalt
Cooking Directions
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Combine vegetable broth, garbanzo beans, and beets in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid.
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Strain garbanzo beans and beets, saving 1/3 cup liquid. Place garbanzo beans and beets in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add 1/3 cup reserved liquid, cumin, and salt; blend for 1 minute more.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories143 | |
| % Daily Value * | |
| Total Fat 7g |
8% |
| Saturated Fat 1g |
4% |
| Sodium 278mg |
12% |
| Total Carbohydrate 17g |
6% |
| Dietary Fiber 5g |
17% |
| Total Sugars 4g |
|
| Protein 5g |
11% |
| Vitamin C 6mg |
6% |
| Calcium 53mg |
4% |
| Iron 2mg |
12% |
| Potassium 263mg |
6% |
* 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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