Cut the beets into pieces, place them in a blender 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 a blender 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 bake 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 bowls, garnishing with chia seeds, sesame seeds, and parsley. Accompany with whole grain breadsticks.
Store in the fridge
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 |
