Beet and Dill Hummus
Servings 8 people
- 2 cups cooked chickpeas 398ml can
- ¼ cup tahini
- ¼ cup lemon juice
- ½ cup beets, grated
- 2 tbsps fresh dill or 2 tsp dry dill
- 1 large garlic clove, minced
- ¼ tsp sea salt
If you are using canned chickpeas, drain and rinse them.
(Optional) - remove the skins from the chickpeas. Place the chickpea between your thumb and index finger. Gently squeeze and the chickpea should pop out of the skin. Discard the skins. Note - this will make the hummus creamier but is not required.
Juice lemon (about 1 large lemon). Peel and mince garlic. Peel and grate the beet (we use a cheese grater).
Add all ingredients to a food processor. Process for a few minutes, stopping periodically to scrape down the sides. Process until you reach a creamy consistency.
Taste the hummus and adjust seasonings to your taste. Note that the flavours will blend and get stronger once refrigerated. When we tasted ours, we added an extra pinch of salt.
This hummus can be stored in a covered glass container for up to a week.
Serving: 0.25cups | Calories: 118kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 85mg | Potassium: 191mg | Fiber: 4g | Sugar: 3g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg