Beetroot Hummus

The beets give this hummus a bright pink color.

So this colorful snack will brighten up even the gloomiest winter day!

Ingredients:

1 medium or 2 small beets

2 cloves of garlic

1½ cups cooked chickpeas, placed in a colander and rinsed under running water

2 tablespoons tahini (sesame paste)

2 tablespoons extra virgin olive oil

2 tablespoons of fresh lemon juice

2-3 tablespoons of warm water

½ teaspoon each cumin and coriander (optional)

Sea salt and freshly ground black pepper

We recommend serving with:

1 small French baguette, sliced ​​and toasted

Radishes, cut in half (or other vegetables)

1 teaspoon of sesame seeds

1 tablespoon of chopped parsley

1 tablespoon of pine nuts

Directions:

1. Heat the oven to 200 degrees. Sprinkle the beets with olive oil and wrap them in foil together with the garlic. Place on a baking sheet and bake for 30-40 minutes or until the beetroot is tender.

2. When the beet has cooled enough, peel off its skin under running water. Chop the beetroot and put it in a blender. Also add fried garlic, chickpeas, tahini (sesame paste), olive oil, lemon juice, water and mash until smooth. Add cumin and coriander (optional). Keep hummus cold until ready to use.

3. Spread hummus on the baguette and season with sesame seeds, pine nuts, parsley or serve with vegetables. Delicious!

Yield: 1½ cups of hummus

Recipe: loveandlemons.com