Pink Beetroot Hummus
Servings: 4
Calories: 143kcal
Ingredients
- 2 beetroots
- 1/2 can chickpeas rinsed and drained
- 2 cloves garlic
- salt to taste
- pepper to taste
- 1/2 lemon juice of
- 1/4 cup olive oil
Instructions
- Cook beetroot in a pot of water until fork-soft. When cooked, drain and cool down. Peel the skin off, slice the cooked beetroot and place into a food processor.
- To the food processor, add cooked chickpeas (we used canned, pre-cooked), finely chopped garlic, salt, pepper and lemon juice. Blend until smooth and creamy, then slowly add olive oil and mix again.
- Taste and if needed add more salt, pepper or lemon juice.
- Serve with crackers or sliced vegetables. Will keep refrigerated in an air-tight container for about 4 days.
Nutrition
Calories: 143kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 33mg | Potassium: 152mg | Fiber: 2g | Sugar: 3g | Vitamin A: 14IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg
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