The hummus is a very easy and quick recipe to prepare, which has become very fashionable especially because of the amount of benefits it brings: it is lightweight, has very few calories, easy to prepare, and is perfect to eat as an incoming or simply healthy lid.
The main ingredient of hummus is chickpeas. This legume has many health properties, they are a great source of protein, fibers, minerals, and vitamins. Hence it is the quintessential substitute for the meat of those people who follow a vegetarian and/or vegan lifestyle.
This recipe with which we open the new section of “Recipes,” will also have a star ingredient in mind as an accompaniment of chickpeas, the beet. This vegetable, like chickpeas, has excellent nutritional properties the most remarkable being a true vitamin bomb: it is rich in folates (vitamin B9, the natural form in folic acid foods), which help the immune system create antibodies. It also provides vitamins B1, B2, B3, and B6. It is a food rich in iodine, sodium, and potassium, and in its leaves, you can find large amounts of beta-carotene.
Here are the ingredients and steps needed for the beet hummus recipe below:
Ingredients
– 200g cooked chickpeas
– 80 g of cooked beet
– 1/2 clove of garlic
– 1 teaspoon of roasted tahini (same paste)
– 1 tablespoon extra virgin olive oil
– Lemon juice
– 1-2 teaspoon ground cumin
– Salt to taste
– Zucchini and carrot sticks for dipping once ready
How to make beet hummus and chickpeas?
1. Rinse the cooked chickpeas
2. Put the chickpeas in the mixer, the beet, the garlic, the tahini, and the oil, and slowly blend the ingredients.
3. Add cumin, salt, and lemon juice to taste and that’s it!
4. To serve, you can put in a small bowl add a few drops of olive oil, and sprinkle a little ground cumin.
5. The zucchini and carrot canes can be put together on a plate or small bowl next to the hummus.