Bread with Beet Spread and Chickpeas

Ingredients

• 400 g Chickpeas (canned; drained weight)
• 200 g beetroot (cooked; vacuum‑sealed)
• 50 ml Vegetable broth
• 2 tbsp sesame oil
• 2 tbsp tahini
• 4 tbsp cream cheese
• 2 tbsp Schoenenberger® beet crystals (available at health food stores)
• Salt
• Pepper
• a splash lemon juice
• ground cumin
• paprika powder
• 2 Spring Onions
• 1 apple
• 8 slices whole‑grain bread

Instructions

1. 1.

   Drain the chickpeas and let them dry. Set aside 4 tablespoons of chickpeas. Dice the beetroot into small cubes.

2. 2.

   Place the remaining chickpeas with beetroot, broth, 1 tablespoon oil, tahini, and cream cheese in a bowl and blend finely with an immersion blender. Stir in 1 tablespoon beet crystals and season with salt, pepper, and lemon juice.

3. 3.

   Combine the leftover chickpeas with the remaining oil and season with cumin and paprika. Roast the chickpeas in a hot pan for 4–5 minutes.

4. 4.

   Meanwhile, trim, wash, and slice the spring onions into rings. Wash the apple, core it, and cut into thin slivers.

5. 5.

   Spread beet spread on whole‑grain bread and top with roasted chickpeas, apple slivers, spring onion rings, and sprinkle with 1 tablespoon beet crystals.