Beet Hummus
Ingredients
- 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)
Instructions
- 1. In blender or food processor, add all ingredients. Blend until smooth.
- 2. Transfer to serving bowl. Serve with cut vegetables.
Yield
2 cups (500 mL)
serving size
1/4 cup (60 mL)
nutritional analysis
Per Serving
| Calories | 85 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 13 g |
| Fiber | 3 g |
| Sugars | 5 g |
| Protein | 3 g |
| Sodium | 222 mg |
| Potassium | 168 mg |
