Roasted Beetroot with Lemon Tahini and Crispy Chickpeas

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.