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Hummus with beetroot, pink pepper and nuts

Prep time 30 minutes
Serves 4-6 people

Ingredients
1 boiled beetroot
1 can of chickpeas
80 g salted peanuts
1 tbsp lemon juice
2 tbsp Nicolas Vahé Olive Oil, Lemon
6 fresh coriander leaves
Nicolas Vahé French Sea Salt
Nicolas Vahé Pepper, The Mixed Blend

Preparation
Add all ingredients to a blender and blend. Save 1 tbsp nuts and 1 tbsp olive oil for topping. Add salt and pepper to taste.
Chop the nuts and arrange the hummus on a plate, garnished with oil, nuts ad coriander.

Olive oil, Lemon, 25 cl.

Olive oil, Lemon, 25 cl.

Salt, French Sea, 335 g.

Salt, French Sea, 335 g.

Black Pepper Mix, 140 g.

Black Pepper Mix, 140 g.

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