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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