Houmous is made with chickpeas and usually served as a dip. To improve the recipe, add beets! The vitamins and minerals of this ingredient  colours the dish with health and fitness.
Its colour makes any dish beautiful. This pigmentation comes from betalain, an antioxidant that strengthens our health.
Also, it is a source of pectin, an extra agent that helps eliminate toxins and fat molecules. And last but not least: beetroot has few calories: only 43 in one large unit (100 grams). The good idea is to put all these benefits together in a practical houmous dip.

The following recipe will be ready in 20 minutes and yields six servings.

1 cup of cooked chickpeas
1 beetroot, cooked, chopped
2 garlic cloves
1 tablespoon of tahini
1 lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Sweet potato chips to serve

Method of preparation
In a mixer, place the chickpeas.
Add beets, garlic and tahini.
Mix until it forms a homogeneous cream.
Add lemon juice and olive oil.
Season with salt and pepper to taste.
Mix until the ingredients are well mixed.
Serve with sweet potato chips.

Tags: houmous, vegan, beetroot, ethnic gastronomy, snacks, summer
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