Colored hummus with beetroot, spinach, and pumpkin, accompanied by whole wheat breadsticks with Shiitake mushrooms with pumpkin and sunflower seeds.
Cut the beets into pieces, put them in the mixer with 220g of chickpeas, a tablespoon of extra virgin olive oil, salt, and pepper. Blend until you get a smooth cream. Add lemon juice and mix.
For the spinach hummus, put the spinach in the mixer with 220g of chickpeas, garlic, oil, salt, and pepper. Blend until you get a smooth mixture. Add lemon juice and mix.
Cut the pumpkin into cubes and cook it in the oven at 200°C for 15 minutes. Blend the pumpkin with the remaining chickpeas, parsley, extra virgin olive oil, salt, and pepper. Add lemon juice and mix.
Serve the hummus in separate small bowls, decorating with chia seeds, sesame seeds, and parsley. Accompany with whole wheat breadsticks.
Store in the refrigerator
Ideal recipe for colorful and healthy appetizers.
Italia, Lombardia
| Energy (kcal) | 197.42 |
| Carbohydrates (g) | 29.68 |
| of which Sugars (g) | 2.87 |
| Fat (g) | 2.99 |
| of which Saturates (g) | 0.48 |
| Protein (g) | 11.18 |
| Fiber (g) | 7.15 |
| Sale (g) | 0.1 |
