Instructions
Follow the steps and taste along the way.
Prepare the beetroot
Preheat the oven to 210 °C. Peel the beetroot and cut it into approximately 2 cm cubes. Toss with 15 ml of olive oil, the cumin, and 3 g of salt.
Roast the beetroot
Spread the beetroot in a single layer on a baking sheet and roast for 35 to 40 minutes. Turn it after 20 minutes; it is ready when the tip of a knife slides easily into a cube and the edges are lightly browned.
Roast the chickpeas
After rinsing, dry the chickpeas thoroughly with a clean kitchen towel. Toss with 10 ml of oil, the smoked paprika, and 1.5 g of salt. After the beetroot has been roasting for 10 minutes, place a second baking sheet with the chickpeas in the oven and roast for 25 to 30 minutes, until dry and crispy on the outside.
Mix the tahini
Mix the tahini with the lemon juice, crushed garlic, and the remaining 0.5 g of salt. Gradually whisk in the 35 ml of cold water, a spoonful at a time, until you have a smooth sauce that is easy to spread.
Serve the side dish
Spread the tahini on a plate or in a shallow bowl. Add the hot beetroot, scatter the crispy chickpeas on top, and sprinkle with chopped parsley. Serve immediately so the chickpeas stay crispy.
