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Pinky hummus Rating average       PreviewIngredientsPreparation
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0 0 Easy 20 Kcal Recipe card 40 Minutes

Chickpeas are among the best known legumes commonly used in the whole world. They can be eaten only after drying: dry seed is fairly caloric and 100 g make as much as 320 Kcal. For consumption it is necessary to proceed soaking the legumes in cold water for at least 12 hours. The content of macro nutrients as carbohydrates, fats and proteins, is more balanced than that of other legumes.
Chickpeas are a good source of B vitamins (B1, B2, B3, B5, B6), vitamin C and E and minerals, especially calcium, iron, magnesium and phosphorus.
These legumes are rich in saponins, complex molecules that form insoluble compounds with cholesterol and other lipids, thus helping to decrease the levels of these fats in the blood.
Try this vegan recipe with chickpeas and beet!

To make this recipe, use VENTO Regular jar.

Johanna Bertram
Ingredients for 2 persons
  • 15 ml Olive oil
  • 15 ml Water
  • 1 nr Beet
  • 15 gr Kumin powder
  • 1 nr Chickpeas tin
Preparation for 2 persons step
1
Prepare all the ingredients to make the recipe:
Chickpeas tin: 1 nr
Beet: 1 nr
Kumin powder: 1 tablespoon
Olive oil: 1 tablespoon
Water: 1 tablespoon

Cut the boiled beet into pieces and insert all ingredients into Vento jar.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Blend for 45 seconds at speed 60 (15000 Rounds Per Minute)
Now press STOP to end the blending.
step
3
Season the hummus with salt and pepper to taste
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
4
Blend for 10 seconds at speed 60 (15000 Rounds Per Minute)
Now press STOP to end the blending.
step
5
Good! Your Pinky Hummus is ready! Enjoy it!
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