A different kind of appetizer: Beetroot hummus

Ingredients for 4 people:

– 400 g chickpeas, boiled

– 200 g beetroot, boiled

– Juice of 1 lemon

– 75 g sesame seeds, roasted

– 25 ml olive oil (to make the tahini with the sesame seeds)

– 1 garlic clove

– 75 ml extra virgin olive oil

– Salt

Method:

Start by making tahini sauce by grinding the sesame seeds and 25 ml of olive oil with the chopper attachment of the blender, until they form a paste. Set aside.

Put the chickpeas and beetroot in a food processor.

Squeeze the lemon and add the juice.

Add two tablespoons of tahini. The rest can be kept in the fridge for another hummus.

Add the finely chopped garlic clove, the 75 ml of oil and the salt.

Blend at maximum power until you have a smooth and homogeneous cream.

Note: The beetroot can be replaced with aubergine, it will be a different but very tasty hummus. You can also use cooked white beans instead of chickpeas.
A good idea is to make more tahini than you need and keep it in the fridge, or freeze it, to add to hummus or salads.

To see photos of the preparation and final presentation of this recipe, please visit the blog ToBeGourmet.