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Dip: Beetroot Hummus

5 from 9 votes
Total Time 10 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 524 kcal
Contents show

Ingredients
 

  • 225 g Chickpeas, drained weight
  • 150 g Boiled beetroot
  • 2 tbsp Tahini
  • 1 tbsp Lemon juice
  • 1 tsp Garam masala
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Crushed flaxseed optional
  • Salt pepper
  • 1 Pc. Clove of garlic
  • 2 tbsp Olive oil
  • 1 tsp Turmeric

Instructions
 

  • Process all ingredients into a creamy mass in the food processor. Possibly add 1 - 2 tablespoons of water.
  • Keeps in the refrigerator for a few days. Also tastes great as a spread.
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Nutrition

Serving: 100gCalories: 524kcalCarbohydrates: 14.5gProtein: 7gFat: 49g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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