- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 3-4
- Cooking methods: No cooking
- Energy 84.67 (Kcal)
- Carbohydrates 8.49 (g) of which sugars 3.25 (g)
- Proteins 3.51 (g)
- Fat 3.84 (g) of which saturated 0.42 (g)of which unsaturated 0.60 (g)
- Fibers 3.25 (g)
- Sodium 209.20 (mg)
Indicative values for a portion of 3 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
Notes and Tips
You can store the hummus in the refrigerator, in a closed container, for a couple of days.
Adjust the amount of spices to your taste. Garlic can be omitted or replaced with garlic powder.
You can use either extra virgin olive oil or seed oil (peanut, sunflower, or sesame).
If you can’t find tahini, you can omit it… you won’t get hummus, but a simple chickpea and beet cream that will still be very tasty.
For convenience, I used pre-cooked beets, which can be found in all supermarkets in the refrigerated section. However, if you want to use fresh red beets, wash them thoroughly to remove any soil residues, place them in a pot with cold water and a pinch of salt, and cook them on low heat for about 45 minutes.
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