Beetroot hummus sandwich
Ingredients:
2–3 medium-sized cooked VERA beetroots
1 can of VERA chickpeas
2 cloves of garlic
a pinch of cumin
2 tablespoons of tahini paste
1 tablespoon of VERA extra virgin olive oil
the juice of ½ a lemon
½ teaspoon of cayenne pepper (optional)
salt and pepper to taste
water or ice cubes – to achieve the perfect consistency
Preparation:
Add the cumin, garlic and drained chickpeas to a dry frying pan. Heat for a moment until the flavours are released. Transfer everything to a food processor, add the beetroot, tahini and a few ice cubes – blend until smooth. Then add the olive oil, lemon juice, cayenne pepper and spices, and blend again. If the hummus is too thick, add a little water – it should be velvety and creamy.
