A third recipe for an aperitivo with plain corn crisps or toasted rye bread: beet hummus !
The base is the same one as the classic hummus; I’ve just added a cooked beet and some ground cumin.
So you can nibble and please yourself with healthy and light stuff.
- 1 chickpea can, drained
- 5 tbsp olive oil
- 1 pinch of salt
- 1 tsp ground cumin
- 1 middle size cooked beet, peeled and diced
- In a bowl, mix all the ingredients with a blender
- Serve at room temperature or cold