Beetroot Hummus
Fresh and smooth beetroot hummus. A great side-dish for summer days.
Servings: 8 as a dip
Calories: 167kcal
Ingredients
- 1 beetroot small-medium
- 500 gr cooked chickpeas
- 1 garlic clove
- ¼ cup tahini
- Juice of one small lemon
- 1 tablespoon extra virgin olive oil
- 2 teaspoon salt
- 2 tablespoon cold water
Instructions
- Preheat the oven to 200C / 400F
- Cut the tops and bottom of the beetroot. Wash with water, wrap in tin foil, and roast for about an hour. A skewer or knife should go all the way in easily when ready.
- Drain and rinse the chickpeas and add them to a food processor. Add the garlic, tahini, lemon juice, olive oil, and salt.
- When the beetroot is roasted and has been cooled, cut it into four pieces and add them into the blender with the rest of the ingredients.
- Blend all ingredients until you have a smooth consistency. Add slowly the cold water if it's too thick and keep adding it a little at a time to your desired consistency.
- Refrigerate for at least 10 minutes before serving.
Notes
- Serve with extra virgin olive oil, sesame seeds and chopped fresh mint.
Nutrition
Calories: 167kcal | Carbohydrates: 20g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 596mg | Potassium: 251mg | Fiber: 5g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg