Red Beet Hummus Bruschetta

A colorful dip for your parties!

2 cups (340g) slow-cooked chickpeas (see note on how to cook them)
2.5 oz (70g) cooked red beets (about one and a half small beets)
6 TBS water
2 TBS olive oil
2 to 3 TBS lemon juice (adjust to taste)
1 TBS tahini
1 tsp sea salt
½ tsp onion powder
pine nuts for topping (optional)
chopped fresh dill for garnish (optional)

Bruschetta:
1 French baguette
olive oil for brushing
1 to 2 cloves of garlic
salsa for topping

View the full recipe at Healthy Nibbles & Bits →