Raw, Vegan Red Beet Hummus
This easy red beet hummus doesn't need any cooking and is ideal for dipping vegetable sticks or as a topping for rice cakes. The spices give the hummus a strong note and make it taste anything but boring. In contrast to conventional hummus from the store, it contains much less saturated fat and artificial preservatives. You should definitely try this!-Pauline
Nutrition
Total:
680 Kcal (63 g Carbs | 23 g Fat | 34 g Protein)
Per serving:
170 Kcal (16 g Carbs | 6 g Fat | 9 g Protein)
Total:
680 Kcal (63 g Carbs | 23 g Fat | 34 g Protein)
Per serving:
170 Kcal (16 g Carbs | 6 g Fat | 9 g Protein)
You need
- 240 g Chickpeas cooked or canned
- 1 Red Beet
- 2 Cloves Garlic
- 2 TSP Tahini
- 1 Squeezed Lemon
- 200 ml Soy Milk
- Salt, Pepper
- 3 TSP Black Cumin Seeds
Here’s how to do it
- Drain the chickpeas.
- Process everything except the cumin seeds in a blender until it reaches a creamy consitency.
- Season to taste with salt and pepper.
- Stir in black cumin.
- Fill hummus into a large jar. Store in the refrigerator and use up quickly.
