Chickpea and beetroot spread

Ingredients for 1 servings:

• 200 g beetroot, cooked
• 300 g chickpeas, cooked
• 75 g tahini
• 6 stalks of flat-leaf parsley
• 2 tsp horseradish
• 1 clove(s) garlic
• 1 lemon(s), juice
• some cumin
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegan hummus

First, drain the chickpeas through a sieve and collect the liquid. Set aside about 50g of the chickpeas. Cut the beetroot into small pieces. Chop the parsley, peel and finely chop the garlic. Now add it to a tall container with all the other ingredients and puree until smooth. Transfer to a bowl and fold in the remaining chickpeas. If the cream is too thick, stir in some of the reserved chickpea liquid. The paste goes well on bread but also with vegetable sticks or baked vegetables. Tips: If you want to add more flavor to this cream, you can roast the remaining chickpeas (50g) in the oven and then stir them into the finished cream. Sesame seeds also round out the flavor. Feel free to vary it according to your taste.