Scoop: We've got the little treat that will elevate your future aperitifs. The charismatic chef Thibault Sombardier secretly shared his beetroot hummus recipe with us from the menu of his latest restaurant, 'Les Parisiens,' perfect for impressing your guests in no time. Demonstration.
ingredients
- 500 grams of chickpeas
- 20 grams of tahini
- 3 cooked red beets
- 1 lemon juice
- 20 grams of garlic oil
- 20 grams of olive oil
preparation
Blend all the ingredients together, and adjust the seasoning.
Also discover Michel Sarran's forest Pan-Fried Potatoes and stuffed tomatos from Jean Imbert
