With Mustard and Gruyère
1 Hour 20 Minutes
The perfect snack
Pre-heat your oven to 200ºC.
Peel and thinly slice the beetroot, then place into a bowl with the thyme leaves and 1 tablespoon of olive oil. Toss together.
Spread out the slices onto a lined baking sheet for 15 minutes or until crisp. Allow to cool.
Peel and crush the garlic into a blender, then add in the chickpeas (including the liquid). Add in the remaining ingredients with a tablespoon of olive oil. Blitz until smooth.
Season well and serve in a bowl with an extra drizzle of olive oil. Serve with the crisps and enjoy!
Recipe from Jamie Oliver