1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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Preheat oven to 350 degrees Fahrenheit.
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.
In a small nonstick skillet, over a medium-low heat, spray cooking spray evenly for 2 seconds.
Add cumin seeds and let sizzle for about 1 minute; add beet root and sauté for 2- 3 minutes; remove from heat. Let cool.
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.
Pour pureed mixture into a serving bowl and add the sautéed diced beet root.
Serve with whole wheat crackers and carrot chips.
Enjoy!
To further lower sodium, boil fresh chickpeas at home instead of canned and enjoy with low sodium saltine crackers.
4 servings
1 (170g) [1/4 cup Dip, 4 Crackers, 1 Carrot]
* 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.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content