Chickpea and beet hummus
red beet root
chickpeas, rinsed and drained
Step by step
With a knife, poke some holes in the beet.
Wrap it up in tin foil and bake it for 60 minutes in a 220°C preheated oven until a knife slices through easily.
Let cool off, then peel off the skin.
Add the tahini, lemon juice, ricotta, chickpeas, garlic, beet and salt and pepper to the jug of the KitchenAid K400 blender.
Mix on speed 5 until the hummus is completely smooth.