A bright colourful beetroot hummus dish make out of beetroots and no beans. Great as a dip or a sandwich spread.
Hummus is an arabic word for chickpeas which gives the dish its name. However I was looking for an alternative to chickpeas and have been playing with vegetables to replace them. So, perhaps this really should be called a beetroot and tahini dip! I loved the bright colour of the dish and the cooked beetroot gives a nice thick consistency, which you want with a hummus dish. I’ve been using low carb tortilla wraps as a flat bread to dip into this along with raw veggies – just delicious!
- 2 beetroot cooked & peeled
- 1/2 cup (224g) tahini
- 3 cloves garlic peeled & chopped
- 1 tablespoon olive oil
- 1/2 cup (118ml) lemon juice
- 1 teaspoon salt
- 1 1/2 teaspoon ground cumin
Place all ingredients into a food processor or blend and blitz until smooth. Add more oil if you want a thinner consistency.
Eat and enjoy! It's just that simple!
Nutrition per 1/4 cup (60g) : 193 Calories, 17g Fat; 5g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carb