Cucumber’s potassium and high water content aid hydration, while beets contain nitrates to boost endurance.
- 1 ½ cups no-salt-added canned chickpeas, rinsed and drained
- 2 2-inch-diameter cooked beets, boiled, roasted, or canned
- 2 tbsp orange juice
- 1 tbsp tahini
- ½ tsp cumin
- ¼ tsp sea salt
- 3 cucumbers, sliced into 1/8-inch rounds
Place first 6 ingredients in a food processor. Purée until smooth, 2–3 minutes; spoon hummus into a serving bowl. Serve with cucumber rounds for dipping.
- Serving Size: 4
- Calories: 176
- Carbohydrate Content: 30 g
- Fat Content: 3 g
- Fiber Content: 7 g
- Protein Content: 9 g