Hummus – plain and beetroot
Ingredients
- 425g tin Chickpeas, drained and rinsed
- 3 cloves garlic
- ¼ cup lemon juice
- ¼ cup tahini
- 1 teaspoon ground cumin
- ¼ cup olive oil
Method
- Place chickpeas, garlic, lemon juice, tahini and cumin in bowl of food processor
- With motor running slowly add olive oil, process until smooth. Add a little extra lemon juice or
water if the mixture is too thick - Season if required
- Hummus can be stored in an airtight container in the fridge for 2 – 3 days.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 461kJ | 907kJ |
| Protein | 3.2g | 6.3g |
| Total fat | 7.8g | 15g |
| Saturated fat | 1.0g | 2.1g |
| Carbohydrate | 5.0g | 9.8g |
| Sugars | 0.3g | 0.7g |
| Dietary Fibre | 3.0g | 5.9g |
| Sodium | 93mg | 183mg |
