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Easy Beet Hummus

by Joey Firoben featured in Easy Hummus 4 Ways

Under 30 min

Under 30 min

Ingredients

for 6 servings

  • 15 oz
    garbanzo beans, 1 can, drained and rinsed (425 g)
  • ¾ teaspoon
    salt
  • ½ teaspoon
    ground cumin
  • 1 clove garlic, minced
  • 1 cup
    canned sliced beet, drained (200 g)
  • 1 tablespoon
    lemon juice
  • 1 tablespoon
    extra virgin olive oil
  • 2 tablespoons
    water
    Calories 156
    Fat 4g
    Carbs 24g
    Fiber 5g
    Sugar 6g
    Protein 6g

Estimated values based on one serving size.

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Preparation

  1. 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.
  2. 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.
  3. With the food processor running, pour in the lemon juice and olive oil, and let the processor run until the mixture is smooth.
  4. Serve with your choice of dipping chips or veggies.
  5. Enjoy!
 

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