Roasted Beet and Mint Hummus
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 1/2 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 93 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 263 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Sugar
- 2 grams
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 1/2 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 93 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 263 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Sugar
- 2 grams
Ingredients
One 15-ounce can chickpeas, rinsed and drained
1 cup chopped roasted beets
1/2 cup picked mint leaves
3 tablespoons tahini paste
2 tablespoons olive oil
1 garlic clove
1 lemon, juiced
Salt and pepper
Salt and pepper
Crudite or chips, to serve
Directions
- In a food processor, blend the chickpeas, beets, mint, tahini, olive oil, garlic, lemon juice and 1/4 cup water. Blend until smooth, and season with salt and pepper. Serve with crudite or chips.
