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Beet and chickpea bruschetta
Cooking 0 minutes
Preparation 5 minutes
6 servingsIngredients
- 250ml (1 cup) cooked chickpeas
- 1/3 bag (132 g) cubed red beets Champêtre
- 5ml (3 tbsp) tahini
- 45ml (3 tbsp) lemon juice
- 1 clove of garlic
- 30ml (2 tbsp) olive oil
- 15ml (1 tbsp) water for consistency, if necessary
- 1 pinch of salt
- 3ml (1/2 teaspoon) cumin
- 1ml (1/4 teaspoon) pepper flakes
Steps
- Place all ingredients (except water) in a food processor or blender.
- Blend until smooth and creamy.
- Add 1 tsp. of water to thin if necessary.
- Taste and adjust the seasonings to taste (add more salt, lemon juice or oil).
- Spread on croutons of bread.
- Place the decorations of your choice (lemon, arugula, dill, etc.).
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