Beet Hummus
A vibrant take on a Mediterranean classic, this unique hummus uses beets to add tangy taste and vivid color. Canola oil adds a smooth and light texture to this creamy dip.
INGREDIENTES
- 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)
INSTRUCCIONES
- 1. In blender or food processor, add all ingredients. Blend until smooth.
- 2. Transfer to serving bowl. Serve with cut vegetables.
RINDE
2 cups (500 mL)
TAMAÑO DE LA PORCIÓN
1/4 cup (60 mL)
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 85 |
| Grasa total | 3 g |
| Grasa saturada | 0 g |
| Colesterol | 0 mg |
| Carbohidratos | 13 g |
| Fibra | 3 g |
| Azúcares | 5 g |
| Proteína | 3 g |
| Sodio | 222 mg |
| Potasio | 168 mg |
