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Rote Bete Hummus Kichererbse Creme
Print Recipe Rezept speichern
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 Servings
Calories 382

Ingredients

  • 200 g cooked chickpeas  about one can
  • 350 g cooked beet  approx. 3 pieces
  • 1 Garlic clove
  • 1 Lemon
  • 3 EL Tahini
  • 1/2 TSP  Cumin
  • Salt
  • Olive oil  For garnish

Zubereitung

  • Pour the chickpeas, including the liquid, into a small saucepan and bring to the boil briefly.
  • Peel and quarter the garlic.
  • Quarter the beetroot.
  • Squeeze the lemon.
  • Put the chickpeas, garlic, cumin, salt, lemon juice, tahini and beetroot in a blender/food processor and blend well.
  • Then season again with salt if necessary.
  • Optional: Add a little more lemon juice as needed and desired.
  • Pour hummus into bowls and drizzle with a little olive oil to taste. One serving yields approx. 600 g.

Notes

Recipe contains affiliate links.

Nährwerte

Calories: 382kcal | Carbohydrates: 72g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 834mg | Potassium: 1609mg | Fiber: 22g | Sugar: 26g | Vitamin A: 178IU | Vitamin C: 76mg | Calcium: 168mg | Iron: 6mg