Beet Hummus
INGRÉDIENTS
- 1 1/2 cups cooked beets 375 mL
- 1 can (15.5 oz/460 mL) chickpeas, rinsed and drained
- 1 Tbsp tahini 15 mL
- 1 garlic clove
- 1/2 tsp cumin 2 mL
- 1/4 tsp salt 1 mL
- 1 Tbsp canola oil 15 mL
- 1 lemon, juiced (about 4 Tbsp/60 mL)
PRÉPARATION
- 1. In blender or food processor, add all ingredients. Blend until smooth.
- 2. Transfer to serving bowl. Serve with cut vegetables.
RENDEMENT
2 cups (500 mL)
PORTION
1/4 cup (60 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 85 |
| Lipides | 3 g |
| Gras saturés | 0 g |
| Cholestérol | 0 mg |
| Glucides | 13 g |
| Fibres | 3 g |
| Sucres | 5 g |
| Protéines | 3 g |
| Sodium | 222 mg |
| Potassium | 168 mg |
