- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Middle Eastern
- Seasonality: All Seasons
- Energy 124.96 (Kcal)
- Carbohydrates 7.97 (g) of which sugars 1.88 (g)
- Proteins 3.59 (g)
- Fat 8.75 (g) of which saturated 1.12 (g)of which unsaturated 1.31 (g)
- Fibers 3.39 (g)
- Sodium 186.42 (mg)
Indicative values for a portion of 67 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
From the Pan to the Jar recommends…
The hummus made with chickpeas and beetroot can be stored in an airtight container for 3-4 days in the refrigerator.
Beet and Cannellini Hummus
Alternatively, you can replace the chickpeas with the same weight of pre-cooked cannellini beans. The result will be creamier.
Finger Food Idea with Hummus
Cut a long cucumber into cylinders. With the help of a melon baller, remove some of the central pulp and fill with hummus, using a teaspoon or a piping bag. Garnish with mint leaves and serve.
