Beet hummus with hazelnut oil

Chef Dominique Dansard, an emblematic caterer in Burgundy since 1977, offers you a sweet and light recipe for beetroot hummus, delicately enhanced with a touch of hazelnut oil with a subtle and fresh taste. The plus of our Chef: the combination between beetroot and chickpea orchestrated to perfection.List of ingredients Drained cooked chickpea 33% (soaked chickpea, water, salt), cooked beetroot 31%, lemon juice, virgin olive oil, sesame paste, hazelnut oil 3.6%, beetroot powder 2%, garlic , salt, pepper, sesame, poppy. Possible traces of: gluten, nuts, sesame, eggs, fish, sulphites, milk. NUTRITIONAL VALUESEnergy: 984 KJ / 237 Kcal - Proteins: 5.11 g - Fats: 18.15 g (including saturated fatty acids: 2.27 g) - Carbohydrates: 11.9 g (including sugars: 2.67 g - including fiber: 2.92 g) - Salt: 0.82 gTO ENJOY WITH Serve cold as an aperitif on toast or with breadsticks."