Ingredients:
170 g Machland beetroot cubes / slices
200 g cooked chickpeas
1-2 tbsp tahini
3 tbsp olive oil
1 clove garlic
1 tsp crushed cumin
salt
1-2 tbsp lemon juice
1-3 tbsp water
seeds and herbs for garnish
Description:
Drain the beets and put them in a blender. Add the other ingredients and blend thoroughly. The spread is delicious with rye bread. We can decorate with fresh sprouts.
