Roasted beetroot hummus

Ingredients for 4 servings:

• 200 g beetroot
• 400 g chickpeas, cooked
• ½ organic lemon(s), juice and zest
• 2 tbsp tahini
• 1 garlic clove(s)
• 1 pinch of sea salt
• Cumin powder (cumin)
• 5 tbsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

A classic hummus gets a special kick from the sweet note of beetroot.

1. Preheat oven to 200°C (top/bottom heat). 2. Peel the beetroot and cut into 3 cm cubes. Place the cubes on a baking sheet with a pinch of salt and roast for 30 minutes. 3. Combine the chickpeas, roasted beetroot, salt, lemon juice, lemon zest, garlic, 1 tablespoon of olive oil, and Alle Farben seasoning mix in a bowl and blend with a hand blender until creamy. Set aside some roasted beetroot for garnish. 4. To serve, transfer the mixture to a bowl and garnish the surface with beetroot and 4 tablespoons of olive oil. Parsley, sesame seeds, and chickpeas also work well.