Beetroot Hummus with Carrot Sticks

🍠 Pink Hummus: An Injection of Life and Antioxidants

If traditional hummus is already a nutritional marvel, adding cooked beetroot elevates it to the superfood category. Besides giving it a vibrant and spectacular fuchsia color that delights the eye, beetroot provides a sweet and earthy touch that perfectly matches the toasted sesame of the tahini. Accompanied by raw carrots, it's the perfect snack.

🥕 Why it is exceptionally healthy

• Nitric Oxide: Beetroots are rich in natural nitrates, which improve blood flow and physical performance.
• Gut Flora: Chickpeas are an excellent source of resistant starch, fundamental food for the good bacteria in your gut.
• Active Chewing: Raw carrot sticks (crudités) satiate quickly and care for dental health.

📝 Step-by-Step Preparation

1. The Base: Drain and thoroughly wash 10.5 oz (300g) of cooked chickpeas. If you want ultra-silky hummus, you can peel the chickpeas, although it is not strictly necessary.
2. The Star Ingredient: Chop 5.3 oz (150g) of cooked beetroot (ensure it doesn't have added vinegar or sugar if bought packaged).
3. The Blending: In a food processor or powerful blender, introduce the chickpeas, beetroot, 1 small garlic clove (without the central germ so it doesn't repeat), 2 tablespoons (1 oz / 30g) of tahini (sesame paste), 1 fl oz (30ml) of EVOO, the juice of half a lemon (0.5 fl oz / 15ml), 1/2 teaspoon of ground cumin, and a pinch of salt.
4. The Texture: Blend at maximum power for 3-4 minutes. If it is too thick, add a tablespoon of ice water or an ice cube and continue blending. Ice helps make the emulsion much creamier and lighter.
5. Crudités Preparation: Peel 2 large carrots (7 oz / 200g) and cut them into long, thin sticks, ideal for dipping.
6. Presentation: Serve the hummus in a shallow bowl, make a groove on the surface with a spoon and add a drizzle of EVOO, some black or white sesame on top, and accompany it with the carrot sticks.