2 rations
10 minutes
Easy
Beluga lentils extra
Payes chickpeas extra
Baby sardines in olive oil premium
Beetroot
Corn tortillas for tacos
Tahini
Lemon
Olive oil, garlic, salt
Paprika
Cumin
Place the chickpeas in a blender.
Cut a clove of garlic and add it to the glass.
Add cumin, paprika and salt.
A spoonful of tahini and olive oil
Add a squeeze of lemon juice and reserve some of it.
Add beetroot and blend again.
Add lentils to the glass
Repeat the same steps as for the chickpea hummus.
Open the can of sardines and set aside.
And add the chickpea and beetroot hummus.
Add the sardines
Garnish with a little paprika
