The color of beets makes it really beautiful and appetizing, and it gives an extra point of creaminess. A perfect recipe, as an appetizer with toast or pita bread.
By Cinta Farnos
- - 2 beets
- - ½ onion, chopped.
- - 7oz chickpeas, cooked.
- - 1 tbsp tahini
- - olive oil
- - lemon juice
- - salt
- Clean the beets perfectly, cover with water in a saucepan and simmer for 20 minutes or until they are tender. Let them cool. Meanwhile, sauté the onion until soft and lightly golden. Place the beet, the onion and the chickpeas in a food processor and pulse until smooth. Add tahini, lemon juice, olive oil and salt and pulse again. Check and season if necessary.
- Serve with toast or pita bread. My recommendation: serve on a toast with melted camembert. Delicious.
Cinta Farnós is a passionate food blogger, food photography trainee and a political scientist behind her blog, Trossets de cuina. Living in Barcelona, a bit obsessed with the "homemade" idea, when not working or baking, she constantly looks for new projects, new recipes and new places to go.