Directions:
- Soak the chickpeas overnight and then cook for 1 hour or until they are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.
- Cook the beetroot in a large pan of boiling water until tender. Drain and allow to cool slightly before removing skins (Alternately, you could peel them prior to steaming).
- Chop the beetroot and place in a food processor, in batches if necessary. Add the chickpea and onion mixture, tahini, garlic, lemon juice and cumin; process until smooth.
- Slowly add reserved cooking liquid and olive oil while the machine is running. Process until mixture is thoroughly combined.
- Drizzle with a little olive oil and serve with crackers, bread, veggies, etc - .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.78 Kcal (598 kJ) | ||
| Calories from fat | 75.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.41g | 13% | |
|---|---|---|---|
| Sodium | 29.27mg | 1% | |
| Potassium | 277.12mg | 6% | |
| Total Carbs | 13.46g | 4% | |
| Sugars | 4.05g | 16% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 4.73g | 9% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 24.1mg | 134% | |
| Calcium | 38mg | 4% | |
| Amount Per 100 g | |||
| Calories | 211.1 Kcal (884 kJ) | ||
| Calories from fat | 111.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.43g | 13% | |
|---|---|---|---|
| Sodium | 43.28mg | 1% | |
| Potassium | 409.73mg | 6% | |
| Total Carbs | 19.9g | 4% | |
| Sugars | 5.98g | 16% | |
| Dietary Fiber | 5.31g | 14% | |
| Protein | 6.99g | 9% | |
| Vitamin C | 6.8mg | 8% | |
| Iron | 35.6mg | 134% | |
| Calcium | 56.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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