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Ingredients
2 small cooked beets, chopped 1 (15 ounce) can chickpeas, drained with liquid reserved 2 tablespoons fresh lemon juice 2 tablespoons tahini 1 clove garlic, minced ¾ teaspoon salt ¼ teaspoon cumin
Instructions
Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.
Nutrition Facts
Calories: 72
% Daily Value *
Total Fat: 2.5g 4 %
Saturated Fat: 0.3g
Cholesterol: 0mg
Sodium: 339mg 14 %
Potassium: 129mg 4 %
Carbohydrates: 10.7g 3 %
Fiber: 2.2g 9 %
Sugar: 1g
Protein: 2.7g 5 %
Exchange Other Carbs: 1
Vitamin A Iu: 18IU
Niacin Equivalents: 1mg
Vitamin B6: 0mg
Vitamin C: 4mg
Folate: 40mcg
Calcium: 31mg
Iron: 1mg
Magnesium: 18mg
Thiamin: 0mg
Categories Appetizers , Dairy-Free , Fit & Healthy Recipes , Quick and Easy Recipes , Self-Quarantine , Snacks , Vegan , Vegetarian Tags american , American Recipe , appetizers , coronadayrecipe , coronaeasyrecipe , coronaquickrecipe , coronarecipe , coronaveganrecipe , coronavegetarianrecipe , dairy free , dairy free recipe , Easy Beet Hummus , easy vegan recipe , fit and healthy , healthy vegan recipe , healthy vegetarian recipe , quick and easy , quick vegan recipe , self quarantine recipe , snacks , Vegan , vegan appetizers recipe , vegan recipe , vegetarian , vegetarian recipe
