The Forked Spoon · by Jessica Randhawa★ 4.8 (98)
Beet Hummus Recipe
NUTRITION · PER SERVING10M COOK
CAL 11%·PRO 14%
CARBS 22G38% OF CAL
6G FIBER5G SUGAR11G OTHER
FAT 14G54% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant dip of smooth, creamy beets and chickpeas brightened with lemon and tahini. Colorful and satisfying for snacking or entertaining.
starter⚙️ food processordairy freegluten freelow lactoseveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 3 small cooked beets (approximately 1 cup chopped beets)
- 1 (15 ounce) can chickpeas (drained (approx. 1.5 cups))
- ¼ cup tahini (plus more to taste)
- 1 teaspoon lemon zest
- 2-4 tablespoon fresh lemon juice (more or less to taste)
- 1 teaspoon salt (plus more to taste)
- 1-2 small cloves garlic (minced)
- 2-4 tablespoon extra virgin olive oil (for a richer taste)
At a glance
PER SERVING · TIME 10M
CAL 11%·PRO 14%
CARBS 22G38% OF CAL
6G FIBER5G SUGAR11G OTHER
FAT 14G54% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 561mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 208mg
- Calcium
- 50mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 561MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.