Bright pink hummus with beetroot, chickpeas and tahini — a dip, spread or colourful bowl topping.
Nutrition figures are copied from the meal plan; it does not specify whether they refer to one serving or the whole recipe. They are unverified estimates, not values for calculating your intake.
Ingredients and Method
- Preparation
- 5 min
- Cooking / baking
- 0 min
- Total time
- 10 min
- Servings
- 4 servings
Ingredients
- 1 cooked beetroot (140 g)
- 1 tin (425 g) chickpeas, drained
- Zest of 1 lemon
- Juice of ½ lemon
- 1 garlic clove
- 2 tbsp (30 g) tahini
- 4 tbsp (40 g) olive oil
- ½ tsp salt
Method
- 1Blend all ingredients in a food processor or blender for 2 minutes until creamy.
- 2Adjust lemon juice and salt to taste.
- 3Garnish with olive oil and sesame if desired.
- 4Refrigerate in a sealed container for up to 5 days.
Nutrition From the Meal Plan
| Nutrient | Amount |
|---|---|
| Energy | 180 kcal |
| Protein | 7 g |
| Fat | 10 g |
| Carbohydrates | 16 g |
| Fibre | 5 g |
| Sugar | 5 g |
Nutrition values are estimates from the original recipe. Check every ingredient if you have allergies or intolerances; oat flour is gluten-free only when certified as such.
This article is for general information and does not replace medical advice, diagnosis or treatment.
About the Author
Nadine SommerNadine Sommer supports women with insulin resistance and hormonal weight-loss barriers — with a holistic approach, without diet rules.
- Certified Health & Hormone Coach
- Studying Nutritional Science
- Supported Over 100 Women
Knowledge Is a Start. Your Journey Is Personal.
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