Wrap cleaned beets in foil and roast at 450 for 35 minutes. Add garlic cloves and bake 7 more minutes.
Cool beets, peel and cut in quarters.
In food processor, chop garlic until fine, add beets and chop until fine.
Add remaining ingredients and process until smooth.
Add some reserved garbanzo liquid if it is too thick. (Water works if you forgot so save the liquid.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (53g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 70 (61%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 0mg||0 %|
|Sodium 105mg||4 %|
|Potassium 100.4mg||3 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 7.5g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 115
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