Summary

Ingredients

• 400 g chickpeas
• 1 tuber beetroot
• 3 cloves garlic
• 2 tablespoon sesame paste
• 2 tablespoon lemon juice
• 2 tablespoon olive oil
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ salt
• Cayenne pepper
• some parsley for garnish

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Instructions

1. Preheat the oven to 180 degrees. Peel the beetroot sparingly, cut in half and prick several times with a knife or fork. Place the beetroot and the garlic separately on two sheets and drizzle with olive oil. Close the foil and roast the vegetables for about 40 minutes. Take out of the oven and let cool down completely.
2. Then cut the beetroot into pieces and puree with the chickpeas and peeled garlic. Finally add the spices and mix everything together well. To taste. Put the hummus on a plate, garnish with olive oil and parsley and serve with pita bread, for example.
3. Tip: You can save yourself the roasting, use cooked beetroot and freshly press the garlic. However, this changes the taste.