for 16 pieces

Beetroot hummus

1 tin	chickpeas (approx. 200 g), rinsed and drained
200 g	boiled beets, cut into pieces
1	garlic clove, cut in half
1 tbsp	lemon juice
1 tbsp	olive oil
1 tsp	ground cumin
½ tsp	salt
a little	pepper

Beetroot

½ tbsp	apple vinegar
½ tbsp	olive oil
2 pinch	salt
a little	pepper
200 g	boiled beets, cut into cubes

Bruschetta

300 g	ciabatta bread, cut into 16 slices, toasted
30 g	walnut kernels, roasted, coarsely chopped
20 g	Pecorino, finely grated

How it's done

Beetroot hummus

Place the chickpeas in a measuring cup along with all the other ingredients up to and including the pepper, puree.

Beetroot

Whisk the vinegar and oil in a bowl, season. Add the diced beetroot, mix.

Bruschetta

Spread the hummus over the slices of bread. Add the diced beetroot, top with the walnuts and Pecorino.

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