Beetroot Houmous
& Noir d'Olive AOC Provence
- 250g cooked chickpeas
- 1 cooked beet
- 1 clove of garlic
- 1 CS sesame paste)
- the juice of half a lemon
- salt pepper
- Olive oil olive black AOC Provence
Peel the garlic and cut it in half.
Mix the chickpeas with the beet cut into pieces.
Add the sesame paste, the lemon juice, then mix by blow.
To obtain a creamy paste add a little water then salt and pepper.
Before serving add some sesame seeds, and a dash of olive oil olive AOC Provence.
