Ingredients

• 1 clove garlic
• ½ x lemon
• 200 g beetroot
• 75 g chevre
• 150 kg chickpeas
• 1 dl chickpea water
• 1 pinch black pepper
• 1 pinch salt
• 1 tbsp tahini
• 1 tsp sriracha
• 1 handful almond

Method

1. If you prefer, place garlic cloves in the juice from the lemon for 30 minutes. This gives a hummus with a milder taste of garlic.
2. Set the oven to 200 degrees celsius.
3. Dice the beetroot into small cubes and place them to an ovenproof dish with a little olive oil. Bake them in the oven for about 15 minutes.
4. Leave the beetroot to cool off and slice the chèvre. Place the slices on baking paper and bake in the oven for 10 minutes.
5. For topping, set aside some of the baked beetroot. Approx. 10–15 cubes per serving.
6. To a blender or food processor, add baked beetroot, chickpeas, chickpea water, garlic, lemon juice, tahini, pepper, salt and sriracha. Process until you have a fine-grained beetroot hummus.
7. For a little extra flavor on the almonds, I like to toast them with salt. Heat a small, clean frying pan and add the almonds. Then add a couple of pinches of salt, and put in a little water. 3–5 tbsp. Then shake the frying pan until all the water has evaporated and the salt has settled on the almonds. Continue to shake until they are slightly golden and cool on a cooling rack.
8. Set aside half of the beetroot hummus if you follow the weekly menu this dish is part of. Store it in a clean glass in the fridge. If you dont follow the weekly menu, you may use this as spread.
9. Set the plate with hummus, salad, baked beetroot, toasted almonds and baked chèvre. Top with a little sweet balsamic dressing.