Persian food, Persian Recipes, Aashpazi
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Beetroot Dip Recipe
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Beetroot Dip

1.5 lb (680g) Small Beetroots 1 whole (2 oz / 57g) Garlic 1 lb (453g) Pre-cooked or canned Chickpeas 2 Cups plain Yogurt Salt Crushed Red Pepper Ground Cumin Preparations: 1- Wrap the beetroots with aluminum foil, poke holes into the beetroots and roast for 2 hours. 2- Peel the beetroots skin and cut into smaller size. 3- Wrap the garlic with aluminum foil and roast for 45 minutes. 4- Peel the garlic clove's skin. Directions: 1- Grind the beetroots, garlic and chickpeas together. 2- Stir in salt, crushed red pepper and ground cumin. (As mush as you'd prefer) 3- Add yogurt and stir thoroughly.

CALORIES & NUTRITION

Beetroot Dip CALORIES & NUTRITION VALUES

Beetroot Dip, a simple but highly nutritious dip ranks a Grade A food . Beetroot dip contains high amounts of dietary fiber, manganese, and phosphorus. One serving (3.5 oz / 100g) of this Beetroot dip has 142 calories (19 calories from fat), 2.1g total fat, 2mg cholesterol, 70mg sodium, 441mg potassium, 23.5g total carbohydrates (5.6g dietary fiber, 8.2g sugars), and 7.8g protein.

nutritional facts

Serving Size 100g
Amount Per Serving
Calories 142  Calories from fat 19
Daily Value*
Total Fat 2.1g3%
Cholesterol 2mg1%
Sodium 70mg3%
Potassium 441mg13%
Total Carbohydrates 23.5g8%
Dietary Fiber 5.6g  22% Sugars 8.2g
Protein 7.8g





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