Creamy Beet Spread
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h. 30 min.
Ready in
Calories:
576
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 449 mg | (11 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dip
- 1 ⅔ cups chickpeas
- 1 Beet
- 3 cloves garlic cloves
- salt
- ½ cup Tahini (sesame paste in a jar)
- 1 lemon (juice)
- 1 pinch Cumin
- 2 Tbsps olive oil
- In addition
- 4 Tortillas
- 2 Tbsps olive oil
- 1 Tbsp fresh parsley (chopped)
- coarse Sea salt
- freshly milled Black pepper
Preparation steps
1.
Soak the chick peas in water overnight.
2.
Drain the chick peas. Cook in a saucepan of boiling water, cover with a lid and simmer for about 40 minutes. Peel the beetroot, cut into cubes and add to the chick peas. Drain through a sieve and rinse under cold water. Place the chick peas in a bowl and puree to a smooth paste using a blender. Peel the garlic and finely grate, adding a little salt. Place in the bowl together with the chick peas and beetroot. Mix in the Tahini, lemon juice and cumin and season with salt. Cover and chill for about 30 minutes.
3.
Pre-heat the oven to 375°F (180°C).
4.
To serve, place the hummus dip in a small bowl and drizzle some olive oil over the top. To make the tortilla chips, cut the tortillas into triangles and place on a cookie sheet, lined with parchment paper. Brush with olive oil, sprinkle the chopped parsley over the top and season with salt and pepper. Bake in a pre-heated oven for about 5 minutes until golden brown. Let cool and then serve with the dip.
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