I encountered this recipe on the Record website while looking for a good dip recipe to serve for Christmas. Unfortunately I didn’t end up needing it so didn’t make it until after Christmas. I found it was quite a nice dip, though it takes a little bit of forethought and preparation to ensure you have your chickpeas rehydrated. I did however feel that overall while it was nice it wasn’t a stand out. With a few modifications, adding some lemon juice and cashews it makes for a much more interesting dip and I keep coming back for more.
Dig in with some quality chips or crackers! I served it with Chipman’s kale and spirulina corn chips.
Vegan Lemon, Beetroot Hummus Dip
2015-12-29 18:15:26
Serves 20
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Nutrition Facts
Serving Size
35g
Servings
20
Amount Per Serving
Calories 83
Calories from Fat 25
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 20mg
1%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
13%
Sugars 2g
Protein 4g
Vitamin A
0%
Vitamin C
4%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 large beetroots or 3 baby beetroots
- 1 ½ cups rehydrated chickpeas
- 3 tbsp tahini paste
- 2 tsp crushed garlic
- 8 tbsp lemon juice
- 1/4 cup raw cashews
- 2 tbsp salt-reduced vegetable stock
Instructions
- Pre-cook the beetroots or use pre-cooked ones.
- Put all the ingredients in a food processor.
- Process until smooth.
- Serve with your choice of healthy chips.
Notes
- Hubby tip
- Soak the cashews before hand for a creamier texture.
Adapted from The Record
Adapted from The Record
Hubby Cooks https://hubbycooks.com/
