PINK TZATZIKI WITH BEET HUMMUS


  • Servings : 6
  • Preparation : 10 minutes
  • Calories : 170 cal
  • Carbohydrate : 18 g
  • Lipid : 10 g
  • Fiber : 5 g
  • Protein : 6 g
Isabelle Huot, Docteure en nutrition, vous présente sa recette de trempette rose (tzatziki avec hummus à la betterave).

Ingredients

    Beet hummus:

    • 430 ml (1 ¾ cup or 1 450 g container) store-bought hummus
    • 1-2 marinated beets cut into pieces

    Toppings:

    • 1 Lebanese cucumber grated and squeezed to remove as much water as possible
    • 1 clove of garlic, chopped
    • 30 ml (2 tbsp.) chopped fresh herbs (mint, dill, basil, etc.)
    • 15 ml (1 tbsp. . tablespoons of olive oil
    • Salt and pepper to taste


    Steps

    1 - Place the hummus and marinated beetroot in a blender. Pulse until smooth and creamy (scrape the edges well while pulsing).


    2 - Place the pink hummus in a blender. bowl.


    3 - Add the grated cucumber, chopped garlic clove, fresh herbs, olive oil, salt and pepper to taste


    4 - Serve it. pink tzatziki with fresh vegetables, crackers, etc.




    To discover all our gourmet and healthy products Click here.


    See all my products

    Leave a comment

    Please note, comments must be approved before they are published

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.


    You will also like

    View all