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
Nutrition Info
Shop ingredients with-
Calories
156
-
Fat
4g
-
Carbs
24g
-
Fiber
5g
-
Sugar
6g
-
Protein
6g
Estimated values based on one serving size.
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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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Tips
1 of
2
-
hpcoxy
Add tahini to all of the humuses to make them tase even better!
2019-06-15T14:54:18Z Helpful (1) -
dixiethegypsypixie
I made this with fresh beets, lemon & parsley from my garden - absolutely delicious ❤️
2018-11-29T21:19:53Z Helpful (1) -
brandi_scardilli
I didn’t have cumin, so I used a little bit of parsley instead. I also added a couple extra tablespoons of water, since it was pretty dry otherwise. Turned out great!
2018-08-23T23:41:59Z Helpful (1) -
ho_23
Turned out well, just too much cumin.
2019-08-14T20:12:13Z Helpful (0)
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