For the hummus: 1/2 cup water, 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 1 tablespoon tahini, 1/8 teaspoon salt, 1 clove garlic, 1 small cooked beet (100g), 1 1/2 cups (260g) cooked chickpeas
For the toppings: extra virgin olive oil, poppy seeds, chia seeds, pumpkin seeds, thyme, bread, raw vegetables
- Put all ingredients for the hummus in the Smeg blender in the order above and blend on the smoothie function. Stop the blender occasionally to scrape down sides, and if needed add more water and lemon juice to arrive at the consistency desired.
- Pour the hummus in a bowl, design a swirl with a spoon and drizzle extra virgin olive oil on top. Add poppy seeds, chia seeds, pumpkin seeds and thyme. Serve with toasted bread and/or raw vegetables.
Recipe by ItalicanaKitchen.