Beet and chickpea cream spread

Ingredients

• 350 g Beetroot, cooked
• 120 g Cooked chickpeas
• 1 tsp Olive oil
• 1 pinch Salt
• 1 pinch Freshly ground pepper

Method

1. Peel the beets and cut them into cubes.
2. Bake the beet cubes in the oven at 220°C for 20 minutes with the olive oil.
3. Drain the chickpeas and put them into the blender with the beet cubes.
4. Pour the olive oil into the blender also.
5. Blend the mixture until it reaches a nearly-smooth texture.
6. Season the cream spread with salt if it needs more, and with a pinch of freshly ground black pepper.
7. Serve the spread with bread or fresh vegetable cuts.