Beetroot hummus with carrot sticks
A bright pink, sweet and earthy hummus, perfect with raw veg.
Open in the appPer serving
- Calories
- 195 kcal
- Protein
- 7.9 g
- Carbohydrates
- 32.8 g
- Fat
- 4.6 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cooked chickpeas60 g
- Beets40 g
- Tahini1 teaspoon
- Lemon juiceto taste
- Cumin1 pinch
- Carrots120 g
- Saltto taste
Contains: sesame,
Method
- Drain and rinse the cooked chickpeas; cut the cooked beetroot into chunks.
- Put them in a blender with the tahini, cumin, a pinch of salt and the lemon juice and blend for 1–2 minutes, adding 1–2 tablespoons of water, until you have a smooth cream; taste and adjust the salt and lemon.
- Peel and trim the carrots and cut them into sticks about 8 cm long and a finger thick.
- Spoon the hummus into a small bowl and serve with the carrot sticks.
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