Beetroot Hummus Dip
This beetroot hummus dip is so easy to make, and absolutely delicious! Bring some colour and jazz to your Christmas table!
Servings: 6 people
Calories: 247kcal
Ingredients
- 15 oz baby beetroots canned, find a low sugar brand
- 15 oz chickpeas canned, rinsed and patted dry with paper towel.
- 1 tablespoon tahini
- 2 teaspoon lemon juice
- 4 tablespoon olive oil
- 2 garlic cloves
- 1 teaspoon cumin ground
- ½ teaspoon salt to taste
- 2 tablespoon reserve chickpea liquid
Instructions
- Place chickpeas, beetroots, lemon juice, salt, garlic cloves, cumin and chickpea liquid in a blender.
- Pulse for 30 seconds.
- Place blender on high, then add the olive oil through the funnel of blender while motor is running.
- Blend until hummus is nice and smooth and there are no lumps.
- Adjust taste - I added more cumin and lemon juice but it is dependent on tastes.
- Serve and enjoy!
Nutrition
Calories: 247kcal | Carbohydrates: 27g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 255mg | Potassium: 454mg | Fiber: 7g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 5.4mg | Calcium: 55mg | Iron: 3mg
