Beet and Lentil Hummus - 26g Carbs, 2g Fiber, 4g Sugar
From: Vegetarian Times - June 2013 p.55
Serve this colorful hummus with raw vegetables, such as carrot or celery sticks, red bell pepper, cucumber, or broccoli.
Makes: 1 1/2 cups
1/2 cup black beluga lentils, rinsed and soaked overnight
2 medium beets, peeled and cut into chunks
1 clove garlic, peeled
2 Tbsp tahini paste
2 Tbsp cold-pressed olive oil
2 Tbsp lemon juice
2 tsp grated lemon zest
1 tsp sea salt
1. Drain and rinse soaked lentils. Bring lentils, beets, and 1 cup water to a boil in medium saucepan. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until all water is absorbed.
2. Drop garlic into food processor while running to finely chop. Add tahini, oil, lemon juice, zest, and salt; process until creamy. Add lentils and beets, and blend on high until smooth. Season to taste.
Makes: 1 1/2 cups
Serving Size: 1/2 cup
Nutrition per Serving: 285 Calories, 16g Total Fat, 2g Saturated Fat, 0mg Cholesterol, 11g Protein, 583mg Sodium, 26g Carbs, 2g Fiber, 4g Sugar
Posted by: chefgloria1030@yahoo.com
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