Lizza Pieces with Beetroot Hummus

• Ingredients for 6 pieces
• For the Lizza & the Hummus
• 1 Lizza Pizza Base
• 300g cooked chickpeas
• 100g pre-cooked beetroot
• 2 tsp Tahini (Sesame paste)
• 4 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Tandoori spice
• 1 Avocado
• 2-3 tbsp soy yogurt
• Salt & pepper to taste
• For the Pesto
• 1 clove of wild garlic
• 4-5 tbsp olive oil
• 1 tsp lemon juice
• Salt & pepper to taste

Preparation:

1. Preheat the oven to 200 °C (fan).
2. Meanwhile, mix 200gr of cooked chickpeas with the cooked beetroot, sesame paste, 3 tablespoons of olive oil, lemon juice, salt and pepper into a fine puree.
   
3. Mix the remaining 100gr of chickpeas with 1 tablespoon of olive oil, the Tandoori spice, salt and pepper. Bake in the oven for about 10 minutes until it's slightly crispy.
4. In the meantime, for the pesto: mix the wild garlic, olive oil and lemon juice until it's smooth. If necessary, add 1-2 tablespoons of water. Season to taste with salt and pepper.
5. Split the avocado into 2 halves and cut the inside into narrow strips.
6. Cut Lizza's pizza base into 6 pieces and toast in a toaster for 3-4 minutes in high-heat.
7. Coat the Lizza pieces with the beetroot hummus, spread the Tandoori chickpeas on top, sprinkle with pesto, and garnish with the avocado strips and yogurt as desired.
8. Bon Lizzappetite!

Gourmet tip: You can replace the beetroot with dried tomatoes to make tomato hummus instead.