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Roasted Beet Root with Chickpeas Dip

Roasted Beet Root with Chickpeas Dip
Yields4 Servings
DifficultyBeginnerPrep Time1 hr
 1 beet root (whole, head trimmed off, washed and dried)
 1 ½ cups Chickpeas (drained, rinsed and dried)
 ¼ cup Roma Tomatoes (washed, deseeded and diced small)
 1 tsp Garlic (diced or paste)
 ¼ cup Onion (peeled, washed, dried, diced small)
 2 tbsp Sesame Seeds (ground or powder)
 ½ cup Yogurt-fat free
 1 tsp Cumin Seeds
 ¼ cup Water
 Cooking Oil Spray
 16 Whole Wheat Saltine Crackers
 4 Carrots (whole, peeled, washed and cut into rounds or sticks)
1

Preheat oven to 350 degrees Fahrenheit.

2

Wrap the beet root in a piece of foil and bake for 25-30 minutes or until tender.Remove from the oven and let cool. Once cool, peel the skin and dice small.

3

In a small nonstick skillet, over a medium-low heat, spray cooking spray evenly for 2 seconds.

4

Add cumin seeds and let sizzle for about 1 minute; add beet root and sauté for 2- 3 minutes; remove from heat. Let cool.

5

In a food processor, add chickpeas, tomatoes, garlic, onion, sesame seeds, yogurt and water. Puree until smooth. If it is too thick, add additional water as needed.

6

Pour pureed mixture into a serving bowl and add the sautéed diced beet root.

7

Serve with whole wheat crackers and carrot chips.

8

Enjoy!

Chef's Tip:

Category

[cooked-sharing]
Nutrition Facts

4 servings

Serving size

1 (170g) [1/4 cup Dip, 4 Crackers, 1 Carrot]


Amount per serving
Calories210
% Daily Value *
Total Fat 6g8%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 350mg16%
Total Carbohydrate 33g12%
Dietary Fiber 6g22%
Total Sugars 10g
Protein 9g

Vitamin A 170mcg19%
Vitamin C 10mg12%
Calcium 10mg1%
Iron 10mg56%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.