Beet Hummus
Chef Adriana Martin
The recipe for the beet hummus is a perfect addition to the menu. Everyone will love the subtle beet yummy taste and the lovely color. It has chickpeas, tahini, cooked beets, olive oil, lemon juice, garlic, and spices.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Appetizer or Side Dishes
Cuisine Mediterranean Cuisine
Servings 2 cups
Calories 500 kcal
2 cups of canned or home cooked garbanzo beans 1/3 cup cup of tahini paste 2-3 small garlic cloves 1/2 cup of cooked beets (canned are okay to use) 1 large yellow lemon (juiced) 1/2 cup of good quality olive oil 1 pinch of salt to taste For garnishing and serving: 1 bag of mini pita bread 10 edible nasturtium flowers 1 cup beet sprouts
Blend all ingredients using a blender or a food processor.
Consistency should be luscious and creamy.
Serve and enjoy with mini pita bread or pita chips.
Serving: 0 g Calories: 500 kcal Carbohydrates: 0 g Protein: 0 g Fat: 0 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 0 mg Potassium: 0 mg Fiber: 0 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0 mg