3.5
2 ratings

Beet Hummus

Beet Hummus

“Kameel Abu-Hatoum, a distinguished connoisseur of traditional Lebanese cuisine from Baakline (Chouf mountains) graciously gave me the recipe for this dip. He coined it mama dallou’ah. This name was meant as a counter to the now world-famous baba ghanouj. Explanation: Baba is daddy and ghanouj means cuddly (or someone who likes to spoil and cuddle their baby or loved one). Mama is mom and dallou’ah means a mom who loves to be pampered, cuddled, spoilt and cherished. This is a delicious dip served at room temperature with pita bread; it is simple to prepare; the taste can be adjusted a bit (more or less lemon or garlic or tahini) according to taste.” — Joumana Accad, blogger and author of Taste of Beirut

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4
Servings
258
Calories Per Serving

Ingredients

  • 1½ Pound beets
  • 1 lemon, juiced
  • 2 cloves garlic, peeled and mashed in a mortar with a dash of salt
  • ½ Cup tahini
  • 1 Tablespoon pomegranate molasses (optional)
  • ¼ Cup pomegranate arils, for garnish
  • Chopped parsley, for garnish

Directions

Wrap the beets in foil and roast them in a 357-degree oven for 45 minutes or until tender. Peel the beets and cut them into chunks. Then, mash them in a food processor with the lemon juice, garlic paste, and tahini; taste and adjust the seasoning, adding more lemon, tahini or garlic. Garnish and serve at room temperature with pita bread or chips. 

Nutritional Facts
Servings4
Calories Per Serving258
Total Fat16g25%
Sugar12gN/A
Saturated2g12%
Protein8g16%
Carbs24g8%
Vitamin A4µgN/A
Vitamin B60.2mg9.4%
Vitamin C16mg27%
Vitamin E0.2mg0.8%
Vitamin K0.4µg0.5%
Calcium162mg16%
Fiber8g32%
Folate (food)216µgN/A
Folate equivalent (total)216µg54%
Iron4mg23%
Magnesium69mg17%
Monounsaturated6gN/A
Niacin (B3)2mg11%
Phosphorus292mg42%
Polyunsaturated7gN/A
Potassium703mg20%
Riboflavin (B2)0.2mg12.6%
Sodium168mg7%
Thiamin (B1)0.4mg28.5%
Zinc2mg13%