Prep time 30 minutes
Serves 4-6 people
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
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.
Salt, French Sea, 335 g.
Black Pepper Mix, 140 g.
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