Beetroot hummus and parmesan tartines

Ingredients

4 servings

• 1/2 cooked and peeled beetroot
• 8 slices of country bread
• 1/2 lemon
• 200 g chickpeas
• 1 tablespoon tahini
• 2 tablespoons olive oil
• 1 clove of garlic
• 1 handful of walnuts
• 40 g parmesan shavings
• salt and pepper

Steps

1. 1

   Cut the beetroot into pieces. Peel the garlic clove and squeeze the lemon to extract the juice.

2. 2

   Put the beetroot and chickpeas into the Russell Hobbs Matte Black Blender and start mixing at medium speed.

3. 3

   Pour in the lemon juice and add the olive oil, tahini, garlic clove, salt, and pepper. Mix again until you get a smooth and homogeneous hummus. Set aside.

4. 4

   Toast the slices of bread in the Russell Hobbs Matte Black Toaster, then spread them with the beetroot hummus. Top the toasts with parmesan shavings and crushed walnuts. Serve as an appetizer or as a starter with a green salad.