Beetroot and walnut hummus
Beetroot and walnut hummus
Ingredients
For the hummus
- 1 can beetroot (~260g, drained)
- 40g walnuts
- Juice of 1 lemon wedge (2g)
- 1 1/2 tbsp (30g) 100% natural almond butter, smooth
- 1 tbsp (15g) tahini
- 2 small cloves (5g) garlic, skin on
- 1 tbsp olive oil
- Pinch of pepper
For the topping
- ¼ tsp (0.5g) lemon zest
- ¼ tsp (0.5g) za’atar
- 5g chopped walnuts
Method
- Preheat oven to 170°C.
- Spread walnuts and garlic on a baking tray. Roast for 7-10 minutes.
- Once the timer is up, remove tray from the oven. Set aside to cool.
- Remove garlic from skin.
- Transfer all ingredients, except olive oil to food processor. Drizzle olive oil into the food processor as the hummus is mixing.
- Blend until smooth.
- Serve in a bowl and garnish with lemon zest, za’atar and chopped walnuts.
Tips
Perfect as a dip for crackers and vegetable sticks.Credit
Recipe developed by Sarah Leung and Amanda Wong for Nuts for Life.| Nutrients per serve | |
| Energy | 880kJ |
| Protein | 4.8g |
| Fat | 17.3g |
| Saturated fat | 1.6g |
| Carbohydrate | 6.9g |
| Sugars | 6.4g |
| Dietary fibre | 5.5g |
| Sodium | 214mg |
For information purposes only. ©2024 Nuts for Life