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    You are in: Home / Recipes / Beautiful Beetroot Hummus Recipe
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    Beautiful Beetroot Hummus

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    paphlovian's Note:

    This is a recipe I made years ago from a vegetarian cookbook. It not only tastes great with a slight sweetness from the beets, it also has a beautiful color. The recipe calls for dried chickpeas, but there's no reason you can't use canned ones, though remember you would need a lot more than 8 oz if they're already cooked--!

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    Units: US | Metric


    1. 1
      Soak the chickpeas overnight and then cook for 1 hour or until they are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.
    2. 2
      Cook the beetroot in a large pan of boiling water until tender. Drain and allow to cool slightly before removing skins (Alternately, you could peel them prior to steaming).
    3. 3
      Chop the beetroot and place in a food processor, in batches if necessary. Add the chickpea and onion mixture, tahini, garlic, lemon juice and cumin; process until smooth.
    4. 4
      Slowly add reserved cooking liquid and olive oil while the machine is running. Process until mixture is thoroughly combined.
    5. 5
      Drizzle with a little olive oil and serve with crackers, bread, veggies, etc -- .

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    Nutritional Facts for Beautiful Beetroot Hummus

    Serving Size: 1 (67 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 287.6
    Calories from Fat 143
    Total Fat 15.9 g
    Saturated Fat 2.1 g
    Cholesterol 0.0 mg
    Sodium 63.8 mg
    Total Carbohydrate 30.0 g
    Dietary Fiber 7.8 g
    Sugars 8.5 g
    Protein 9.5 g

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