Beetroot hummus with mint
Votes: 1
Time: 10 min.
Complexity: easily
Complexity: easily
Nutritional value per serving:
Calories 93, total fat 6 G., saturated fats G., proteins 3 G., carbohydrates 8 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 93, total fat 6 G., saturated fats G., proteins 3 G., carbohydrates 8 G., fiber G., cholesterol mg, sodium mg, sugar G.
Beetroot hummus with mint - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450g canned chickpeas, drained and rinsed under water
- 1 cup chopped cooked beets
- 1/2 cup mint leaves
- 3 tbsp. l. tahini paste (sesame paste)
- 2 tbsp. l. olive oil
- 1 clove of garlic
- Juice of 1 lemon
- Vegetable strips and chips for serving
We recommend
Cooking the dish according to the recipe:
- In a food processor, combine the chickpeas, beetroot, mint, tahini, olive oil, garlic, lemon juice, and 1/4 cup water. Blend until smooth and season with salt and pepper. Serve the beetroot and vegetable hummus with chips.
Exit: 2.5 tbsp.
Recipe pumpkin hummus.
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