Beetroot Hummus
Ingredients:
- AOC Provence Black Olive Oil
- CastelineS AOC Provence Black Olive Oil
- 250g cooked chickpeas
- 1 cooked beetroot
- 1 clove of garlic
- 1 tbsp tahini
- the juice of half a lemon
- salt
- pepper
Peel the garlic and cut it in half.
Blend the chickpeas with the beetroot cut into pieces.
Add the tahini, lemon juice, then blend in pulses.
To obtain a smooth paste, add a little water, then season with salt and pepper.
Before serving, add a few sesame seeds and a drizzle of AOC Provence Black Olive Oil.