Beetroot hummus

Hummus

• 2 garlic cloves
• 200 g canned chickpeas, drained
• 300 g beetroot, cooked
• 30 g lemon juice, freshly squeezed
• 50 g tahini (see tip)
  ou 50 g toasted sesame seeds
• 1 tsp fine salt
• 50 g extra virgin olive oil
• 1 pinch curry powder
• 1 pinch ground cumin

Presentation

• 24 Belgian endive leaves (approx. 2-3 heads)
• 200 g beetroot, cooked and cut into very thin slices
• 1 dash extra virgin olive oil
• 1 tsp freshly ground black pepper
• 1 tbsp toasted sesame seeds