Food Tweaks

Standard, Beetroot and Avocado Hummus

Step by step

  • Place the tahini in a big bowl, like a salad bowl, and add 3-4 tablespoons of water and whip with a fork until it gets a creamy and whitish texture.
  • Drain and wash the chickpeas well and put them in a blender, adding the tahini and a garlic clove (or less) adding a splash of water if needed.
  • Once smashed, slowly add olive oil, continuing to wipe to emulsify; season to taste with salt, lemon juice and paprika.

Ingredients

  • 400 g cooked chickpea
  • Half cooked beetroot
  • Half avocado
  • 2 tablespoon tahini
  • 2 tablespoon olive oil
  • Dressing: garlic, salt, lemon juice, paprika

Tips

  • Iron can be found in chickpeas and the lemon juice helps that iron to be absorbed three times better. That is because C vitamins in lemon juice make iron in vegetables change shapes so it’s easier to take in. What happens if you add them to a stew? Fruit as a dessert, they all have C vitamins.
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