Red Bean And Beet Hummus
Ingredients
- 5 cloves roasted garlic
- 1 tin red kidney bean drained and rinsed (230g)
- ½ cup baby beetroot (boiled, peeled and diced)
- ½ cup low-fat yoghurt
- 3 tablespoon tahini
- 2 tablespoons basil
- 1 cup boiled –cooled water
- salt and pepper to taste
Preparation
- place the garlic in the oven and roast for 10 minutes at 180°c. mash with a fork and set aside to cool for use later.
- place all ingredients in a blender and pulse to a smooth, thick sauce consistency.
- season with salt and pepper.
- refrigerate for 1 hour before using.
Nutrition Profile
GI: 45 (Low)
140
Calories
18g
Carbs
7g
Protein
5g
Fat
* Estimated per serving. Values may vary based on exact brands used.
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