Beetroot Hummus With Pumpkin Seeds

INGREDIENTS for 1 person

• 2 tablespoons of beetroot (cut into cubes)
• 2 tablespoons of pre-cooked chickpeas
• Lemon juice
• 1 teaspoon of EVO – Extra Virgin Olive oil
• 1 teaspoon of tahini
• Garlic (optional)
• Pumpkin seeds
• Raw vegetables (fennel, carrots, peppers, celery, Belgian salad, etc.)

TIMES AND DIFFICULTY LEVEL

• 15 minutes
• Easy

PREPARATION

To prepare the beetroot hummus, use 2 tablespoons of cooked chickpeas and two tablespoons of steamed beets cut into cubes. Mash them with a fork and add a splash of lemon juice, 1 teaspoon of EVO oil, 1 teaspoon of tahini and a sprinkle of garlic, if desired. Place in a small bowl, garnish with pumpkin seeds and use the raw vegetables (fennel, carrots, peppers, celery, Belgian salad, etc.) to dip in.