Pink beetroot and chickpea hummus with rice cakes
A vividly coloured dip with a sweet, earthy flavour.
Open in the appPer serving
- Calories
- 190 kcal
- Protein
- 7.5 g
- Carbohydrates
- 28.5 g
- Fat
- 5.9 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Beets60 g
- Cooked chickpeas50 g
- Tahini8 g
- Cumin1 pinch
- Rice cakes1
- Lemon juiceto taste
- Saltto taste
Contains: sesame,
Method
- Drain the cooked chickpeas and rinse them under cold water; cut the pre-cooked beetroot into pieces of about 2 cm.
- Put the beetroot, chickpeas, tahini, cumin, lemon juice and a pinch of salt into the food processor.
- Blend for 2–3 minutes, scraping down the sides and adding a tablespoon of cold water if needed, until smooth and evenly pink; taste and adjust the salt and lemon.
- Spoon the hummus into a small bowl and serve with the rice cakes broken into pieces for scooping.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.