Under 30 minutes
Under 30 minutes
Ingredients
for 6 servings
- 15 oz garbanzo beans (425 g), 1 can, drained and rinsed
- ¾ teaspoon salt
- ½ teaspoon ground cumin
- 1 clove garlic, minced
- 1 cup canned sliced beet (200 g), drained
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons water
Nutrition Info
- Calories 156
- Fat 4g
- Carbs 24g
- Fiber 5g
- Sugar 6g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
- Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, garlic, and beets. Turn the processor on to break up the mixture.
- With the food processor running, pour in the lemon juice and olive oil, and let the processor run until the mixture is smooth.
- Serve with your choice of dipping chips or veggies.
- Enjoy!
Ingredients
for 6 servings
- 15 oz garbanzo beans (425 g), 1 can, drained and rinsed
- ¾ teaspoon salt
- ½ teaspoon ground cumin
- 1 clove garlic, minced
- 1 cup canned sliced beet (200 g), drained
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons water
Nutrition Info
- Calories 156
- Fat 4g
- Carbs 24g
- Fiber 5g
- Sugar 6g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
- Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, garlic, and beets. Turn the processor on to break up the mixture.
- With the food processor running, pour in the lemon juice and olive oil, and let the processor run until the mixture is smooth.
- Serve with your choice of dipping chips or veggies.
- Enjoy!
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