NUTRITION FACTS
Serving Size = 2 tablespoons (62g); Servings per container = 10; Calories 110; Total Fat 7g (12%); Saturated Fat 1g (5%); Cholesterol 0mg (0%); Sodium 180mg (8%); Total Carbohydrate 7g (2%); Dietary Fiber 2g (8%); Sugars 2g; Protein 3g.

Beet Hummus

10 servings / 1 serving = 2 tablespoons

Beet Hummus

10 servings / 1 serving = 2 tablespoons

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 1 15-ounce can garbanzo beans, rinsed and drained OR 2 cups cooked garbanzo beans
  • 2 Tablespoons tahini
  • Juice of 1 lemon
  • 1-2 Tablespoons ice water
  • 1 garlic clove, smashed
  • 1 medium beet, about the size of a baseball, washed and trimmed
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon salt
  • Freshly chopped parsley, for serving

 

DIRECTIONS

  1. To cook the beet, wrap in foil and place on a small baking dish. Bake in a 375°F oven until very tender, about 45 minutes – 1 hour. Once cool, rub the peel off with a paper towel and chop into large chunks. Alternately, use 1 cup of canned beets, rinsed well. Be careful when working with beets. Their bright red color can stain hands or clothes.
  2. Combine the garbanzo beans, tahini, lemon juice, water, garlic and cooked beet in a food processor or blender. Process until smooth. You may need to add additional water to help the motor run.
  3. With the motor running, add the olive oil in a steady stream until incorporated with the bean puree.
  4. Season with salt and stir well.
  5. Serve in a large bowl with fresh chopped parsley sprinkled on top.
NUTRITION FACTS
Serving Size = 2 tablespoons (62g); Servings per container = 10; Calories 110; Total Fat 7g (12%); Saturated Fat 1g (5%); Cholesterol 0mg (0%); Sodium 180mg (8%); Total Carbohydrate 7g (2%); Dietary Fiber 2g (8%); Sugars 2g; Protein 3g.

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