- 200 g of chickpeas, cooked
- 1 garlic clove, minced
- 2 tbsp of lemon juice
- 40 g of tahini paste
- 1/2 tsp of ground cumin
- 50 g of beet, cooked
- 100 g of green asparagus, cooked and sliced
- 1/4 tsp of smoked paprika
- 10 leaves of fresh basil
In the food processor, place the chickpeas, garlic, lemon juice, tahini paste and salt. Add 2-3 tablespoons of cold water and mix until obtaining a smooth paste.
Divide the hummus into 3 equal parts.
In the first portion, add the cumin.
In the second portion, add the beet and paprika.
In the third portion, add the asparagus and basil.
Mix each portion until obtaining a smooth hummus.
Pour each portion of hummus in an MB Extra 1/3 container and place them in the first container of the MB Original bento box. Serve with raw seasonal vegetable sticks.