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Ingredients
US|METRIC
1 SERVINGS
- 1 cup beetroot (cubed, peeled)
- 1/2 cup leek (chopped)
- filtered water (for cooking beets and leeks)
- 1 cup chickpeas (cooked)
- 1 Tbsp. fresh lime juice (plus more to taste)
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. tahini
- 1 tsp. Dijon mustard
- 3/4 tsp. sea salt (Celtic, plus more to taste)
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/8 tsp. freshly ground black pepper (plus more to taste)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium2500mg104% |
| Potassium1000mg29% |
| Protein17g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate73g24% |
| Dietary Fiber15g60% |
| Sugars12g |
| Vitamin A15% |
| Vitamin C40% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Jennifer Daniels 6 years ago
This was lacking the creaminess I normally associate with hummus. I DID use black beans instead of chickpeas, but there was no binding ingredient. Instead of tahini, I used almond butter, but it still lacked sweetness - too much lime juice or apple cider vinegar called for, perhaps? I added coconut aminos and honey, along with more cumin and coriander, and several tablespoons of sesame seeds. (to replace the tahini.).