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Beet Hummus In A Bowl | Recipes From A Pantry
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Beet Hummus {Vegan, GF} And The European Extra Virgin Olive Oil Weeks Initiative

Vegan and gluten-free olive oil and beetroot hummus
Course Appetizer
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 181kcal

Ingredients

  • 400 g (14oz) beetroot cooked, peeled, and cubed
  • 400 g (14oz) can of chickpeas rinsed and drained garbanzo beans
  • Pinch of cayenne pepper
  • Salt
  • 2 garlic cloves crushed
  • 2 tbsp light tahini paste
  • 6-8 tbsp extra virgin olive oil to your taste
  • Juice of 1-2 lemon to your taste

Instructions

  • Add all the ingredients into the food processor.
  • Whizz them into a paste.
  • Check for seasoning and lemon juice and add a little more if necessary.
  • Transfer into a bowl and serve with crackers or crunchy vegetables and enjoy.

Nutrition

Calories: 181kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 179mg | Potassium: 251mg | Fiber: 3g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 2.8mg | Calcium: 32mg | Iron: 1.2mg