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Beetroot Hummus

Course: Appetizer, Dips
Author: Angela Coleby
Print Recipe

Ingredients

  • 2 beetroot cooked & peeled
  • ½ cup (224g) tahini
  • 3 cloves garlic peeled & chopped
  • 1 tablespoon olive oil
  • ½ cup (118ml) lemon juice
  • 1 teaspoon salt
  • 1 ½ teaspoon ground cumin

Instructions

  • 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!

Notes

Nutrition per ¼ cup (60g) : 193 Calories, 17g Fat; 5g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carb