A few weeks ago, we shared with you the recipe for lightened hummus. So here is a new hummus recipe, this time with beets added! A lot of color, high nutritional value, and a delicious taste. Why deprive yourself?

Hummus is very rich in antioxidants such as manganese and copper, which are essential for the proper assimilation of iron, which is also present in this legume. It also contains vitamin B9 (essential for the proper functioning of the nervous system, the immune system as well as the healing of wounds or muscular microtrauma), other B-group vitamins (B6 and B1, which promote rapid resynthesis of muscle glycogen), as well as zinc, fiber and proteins... Beetroot, on the other hand, is rich in nitrate, which promotes the production of nitric oxide (NO) which has the property of relaxing blood pressure and promoting good circulation throughout the body and brain.

Ingredients for 6 people

• 1 can of 250 g chickpeas (undrained weight)
• 50 g of cooked beets
• the juice of one lemon
• 1 tablespoon of oil
• 1 tablespoon of tahini
• salt
• pepper
• 1 tablespoon of chopped coriander (optional)

Preparation  

1. Put everything in the mixer bowl

2. Lightly salt, pepper

3. Blend and enjoy

Enjoy with dips (for example carrots or parsnips depending on the season) or as avocado toast: spread on wholemeal bread, with half a sliced avocado and some seeds.