Beetroot Hummus Recipe – By Ganesh Teli, Culinary Director, MonkeyBox

Ingredients:

  • 80 g Beetroot (chopped)
  • 80 g Chickpeas (cooked)
  • 50 ml Water
  • 20 g Tahini
  • 10 ml Lemon Juice
  • 10 g Cumin
  • 5 g Sea Salt
  • 1 clove Garlic

Method:

  • Boil beetroot until tender (approx. 15 minutes).
  • In a blender/processor add all the ingredients (including the cooked beets) and some of the water and process well.
  • Adjust the consistency with the remaining water. The final hummus must be a smooth mixture.
  • Serve with whole wheat chapathis.

Nutritional Information (Per Serving)

Serving Size: 1 Portion (approx. 120 g)

  • Calories: 167 kcal
  • Carbohydrate: 19.8 g
  • Fiber: 4.9 g
  • Sugar: Nil
  • Protein: 6.9 g
  • Fat: 7.6 g
  • Iron:  4.9 mg
  • Calcium: 80.2 mg
  • Sodium: 1046.9 mg

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