Beet Hummus
Servings: 12 people
Calories: 114kcal
Ingredients
- 4 medium sized cooked and peeled beets
- 15 ounces chickpeas (15 oz) chickpeas, drained and rinsed (save some of the liquid from the can when draining)
- 2 cloves garlic , minced
- 3 tablespoons tahini
- 2 tablespoons Marukan Genuine Brewed Rice Vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a food processor, combine beets, chickpeas, minced garlic, tahini, Marukan Genuine Brewed Rice Vinegar, and olive oil. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste. Adjust the consistency with splashes of reserved liquid from the chickpeas.
- The beet hummus stores well in the fridge for several days.
Nutrition
Calories: 114kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 25mg | Potassium: 213mg | Fiber: 4g | Sugar: 4g | Vitamin A: 21IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg