Crostini with various toppings

Beetroot Hummus

Preparation

1. A very colorful side dish that you can eat as a dip or enjoy on toast or a piece of baguette. (vegan)
2. Roast the beetroot in foil in the oven until cooked. Let it cool.
   Meanwhile, drain the chickpeas and place them in a food processor or a tall bowl/container where the immersion blender fits.
   Blend the chickpeas until smooth.
   Add the garlic cloves, tahini, lemon juice, and salt. While running the food processor/immersion blender, slowly pour in the olive oil.
   Once the beetroot has cooled, cut half into small pieces and blend it with the basic hummus. You can use the whole beetroot if you prefer.
3. Season with pepper and salt and garnish with parsley leaves.
   
   This keeps for up to 2 days in the refrigerator.
4. Slice the chorizo. Cut it diagonally for a nice effect.
   Finely chop the onion and garlic.
5. Heat the pan over medium heat and fry the chorizo until golden brown. The chorizo will release fat while frying; you will use this later to make the sauce. Do not throw this away; it contains a lot of flavor!
6. Once the chorizo slices are fried, remove them from the pan and set them aside until serving.
7. For the sauce, place the pan over low heat. Add the oil and fat to the pan and fry the chopped onion. Cook until translucent, then add the garlic and fry briefly.
8. Add the spices and stir well. Then add the tomatoes. Bring to a boil and reduce the heat. Crush the tomatoes with a wooden spoon or fork.
9. The sauce is now ready. You can add the chorizo to the sauce now and keep it until serving.
10. Serve on toast or a piece of baguette.

Chorizo in Tomato Sauce