For this recipe, beets and chickpeas must be cooked, peeled and drained.
Cut the beets into coarse pieces and put them in your blender with the tahini and garlic cloves.
Start blending, then add the lemon juice, olive oil and salt.
Add the cooked chickpeas and adjust the seasoning if necessary.
Mix until you obtain a very homogeneous paste.
Place in a cool place.
Before serving, add small pieces of Ricotta cheese and a few pistachios for decoration.
Serve chilled with your crunchy Sigdal Rye and Coarsely Cut Spelt Bran.
Copyright recipe and photo: emiliemurmure.com