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Sattvic Beetroot Hummus
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Course:
Appetizer, condiments, dips, Side Dish
Cuisine:
Ayurvedic, grain-free, Mediterranean, Ukrainian, Vegan, Vegetarian
Keyword:
beetroot hummus, hummus
Calories:
1181
kcal
Ingredients
2
cups
chickpeas
soaked overnight, cooked
4
tbsp
tahini
2
cups
beetroot
2 small beets, baked
1/4
cup
olive oil
extra virgin
4
tbsp
lemon juice
freshly squeezed
1
tsp
black pepper
freshly grounded
1/2-1
tsp
Himalayan salt
or sea salt
garnish seqgestions (optional)
1
prune
1
tbsp
walnuts
roasted
1
tbsp
parsley
fresh, finely chopped
Instructions
Cook soaked overnight chickpeas* in 2 cups of water with kombu (optional) for about 1/2 hour or until very soft.
Preheat oven to 425°F (218°C). Wrap beetroot in the parchment paper first and then onto a foil and send them to bake for an hour.
Once your beetroot cooled, peel it, chop and transfer into a food processor along with lemon juice, salt, and pepper. Blend until smooth
Add chickpeas, tahini, olive oil and blend until smooth.
Garnish with chopped roasted walnuts and prunes, cut in small cubes (optional)
Notes
*Soak chickpeas overnight in lukewarm warm water, with a pinch of salt and a splash of lemon. In the morning, rinse your chickpeas thoroughly.
Nutrition
Calories:
1181
kcal
|
Carbohydrates:
128
g
|
Protein:
44
g
|
Fat:
61
g
|
Saturated Fat:
8
g
|
Sodium:
929
mg
|
Potassium:
1836
mg
|
Fiber:
33
g
|
Sugar:
30
g
|
Vitamin A:
487
IU
|
Vitamin C:
36
mg
|
Calcium:
267
mg
|
Iron:
14
mg