Creamy Beet Spread

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Creamy Beet Spread
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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)
Calorie576 cal.(27 %)
Protein18 g(18 %)
Fat31 g(27 %)
Carbohydrates55 g(37 %)
Sugar added0 g(0 %)
Roughage7.8 g(26 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E5.8 mg(48 %)
Vitamin K14.8 μg(25 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.4 mg(29 %)
Folate73 μg(24 %)
Pantothenic acid0.5 mg(8 %)
Biotin7.8 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21 mg(22 %)
Potassium449 mg(11 %)
Calcium230 mg(23 %)
Magnesium96 mg(32 %)
Iron3.9 mg(26 %)
Iodine15 μg(8 %)
Zinc3 mg(38 %)
Saturated fatty acids5.3 g
Uric acid197 mg
Cholesterol0 mg
Complete sugar6 g

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
How healthy are the main ingredients?
chickpeasolive oilgarlic cloveparsleysaltlemon

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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