Roasted beetroot hummus

Ingredients for 1 servings:

• 400 g chickpeas (can or jar)
• 1 beetroot
• 3 cloves garlic
• 2 tbsp sesame paste
• 2 tbsp lemon juice
• 2 tbsp olive oil
• ½ tsp cumin powder
• ½ tsp salt
• e.g. cayenne pepper
• some parsley for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Preheat the oven to 180 degrees Celsius. Peel the beets, halve them, and pierce them several times with a knife or fork. Place the beets and garlic separately on two sheets of foil and drizzle with olive oil. Close the foil and roast the vegetables for about 40 minutes. Remove from the oven and let it cool completely. Then cut the beets into pieces and puree them with the chickpeas and peeled garlic. Finally, add the spices and mix everything well. Season to taste. Transfer the hummus to a plate, garnish with olive oil and parsley, and serve with pita bread, for example. Tip: You can skip the roasting step; use cooked beets and freshly press the garlic. However, this will alter the flavor.