A great alternative to regular hummus. This recipe makes a low calorie snack.
Preparation Time: 60 minutes
Cooking Time: 15 minutes
Makes: 2 cups
Ingredients
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Beets, washed, leave the skin on |
3 medium
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Olive oil |
1 tsp (5 mL)
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Diced onion |
¼ cup (60 mL)
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Cloves garlic, finely chopped |
2
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Ground cumin |
1 tsp (5 mL)
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Canned chickpeas, drained and rinsed |
1 cup (250 mL)
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Tahini (ground sesame seeds) |
¼ cup (60 mL)
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Water |
¼ cup (60 mL)
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Lemon juice |
¼ cup (60 mL)
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Raw vegetables to serve |
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Directions
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Cook beets in a large pot of boiling water for 40 minutes or until tender. When cooled, peel beets and roughly chop. Set aside. Can be done 1 day in advance.
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In a medium frypan, heat oil over medium heat. Add the onion, garlic and cumin and cook, stirring often, until onions are soft, 5-10 minutes.
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Add beets, onion mixture, chickpeas, tahini, water and lemon juice to a food processor and puree until smooth.
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Serve immediately or store in an air tight container in the fridge for up to 3 days.
© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2007.
Nutrition Information per serving (3 Tbsp/45 mL):
Calories: 72 kcal
Protein: 3 g
Fat: 4 g
Carbohydrate: 8 g
Fibre: 2 g
Sodium: 56 mg
Potassium: 128 mg
Last Update – April 6, 2017