Beetroot and Chickpea Hummus

Posted on 3rd Nov 2016

servings:

200 grams chickpeas (cooked)

450 grams cooked beetroot (diced)

1/2 lemon

1 tablespoon olive oil

1 teaspoon ground cumin

greek yogurt

mint leaves

olive oil

bread (Fresh)

1If using fresh beetroot, cook for 30–40 minutes until soft, and peel and dice.

2Place the beetroot, chickpeas, lemon juice, oil, cumin, and pinch of salt into a food processor, and blend until smooth.

3Garnish with a drizzle of oil and mint leaves.

4Serve with fresh bread and greek yogurt.

210Calories

Sodium11%DV260mg

Fat17%DV11g

Protein10%DV5g

Carbs7%DV22g

Fiber12%DV3g

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