Beetroot Hummus


100 pieces of Schar Salti Gluten Free Salted Crackers
500 g red beet
450 g Arosis Organic Chickpeas
1/4 cup Ladolea Extra Virgin Olive Oil
2 tbsp lemon juice
1 clove of garlic, finely chopped
a little bit of water


  • Cover the beetroots with an aluminium foil and bake in the oven for approx. 1-2 hours at 200°C.
  • Once cooked, remove the skin and cut into small cubes.
  • Combine all the ingredients in a bowl and mix in a food processor until smooth. Add water to improve consistency.
  • Serve in a small bowl or as topping on Saltí crackers.