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Skinny Beetroot Hummus
This lower-calorie beetroot hummus is packed with flavour, creamy and delicious and perfectly pink!
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Ingredients
- 2 x 400g tins chickpeas (that's 2 x 15oz cans of garbanzo beans if you're over the pond in the US!)
- 250 g (10oz) cooked beetroot
- juice & zest of 2 lemons
- 2 garlic cloves or 1 teaspoon garlic purée / ready chopped garlic
- 4 tablespoon light tahini
- 1 teaspoon smoked paprika
- 2 tablespoon olive oil (optional)
- salt and black pepper
Instructions
- Drain the chickpeas into a jug or bowl (keeping the liquid, which you will use later).
- Cut the beetroot roughly into cubes, and zest and juice the lemons. Place the chickpeas, beetroot and lemon zest and juice into a blender or food processor.
- Peel and crush or grate the garlic cloves and add to the blender, followed by the tahini, paprika and olive oil if you are using it.
- Blitz to a smooth paste, then gradually add some of the chickpea liquid until the desired consistency is reached, (I used about half the liquid).
- Season generously with salt and pepper to your own taste, (I used about 1 teaspoon salt), and serve.
Nutrition
Serving: 1portionCalories: 71kcalCarbohydrates: 7.6gProtein: 2.2gFat: 4gSaturated Fat: 0.5gSodium: 61mgPotassium: 78mgFiber: 0.9gSugar: 2.7gCalcium: 22mgIron: 2mg
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