Pink Crêpes with Chickpea and Almond Hummus - Cookidoo® – the official Thermomix® recipe platform

Ingredients

• 80 g blanched almonds
• 270 - 300 g canned chickpeas
• 20 g cold water
• 25 g freshly squeezed lemon juice
• 40 g tahini
• 1 garlic clove
• 1 pinch salt
• 150 g cooked beetroot
• 3 eggs
• 440 g almond milk
• 40 g oil
• 150 g spelt flour
• ½ tsp baking powder
• 50 g rocket salad leaves
• 2 tbsp sesame seeds, any colour