Local beetroot hummus

For 4 people – 10 to 15 minutes – Easy

Ingredients

• 350 g of cooked beetroot (roasted or classic cooking)
• 150 to 200 g of Bergerie sheep’s milk fromage frais
• Juice of ½ a lemon
• 1 garlic clove
• 1 tablespoon of olive oil
• Salt
• Pepper

Preparation

1. Cut the beetroots into large pieces, careful to keep the juice.
2. Blend the beetroots as finely as possible so that your beetroot dip is pleasant to the taste!
3. Add the Bergerie sheep’s milk fromage frais, olive oil and lemon juice. Mix well.
4. Peel the garlic and crush it with a garlic press. Otherwise, chop the garlic as finely as possible.
5. Add it to the beetroot dip. Finish by adding salt and pepper.
6. Keep it refrigerated for 1 hour before serving, to allow the flavours to develop!