Beet hummus

2 rice bran Panfetta
100 g precooked red turnip
50 g boiled chickpeas
1 tablespoon of tahini sauce
1/2 lemon
1/2 bell pepper
1 carrot
1/2 cucumber
Extra virgin olive oil to taste

Toast 2 rice bran Panfetta on both sides. Begin by preparing the tahini sauce that will be used for the beet hummus. In a frying pan toast the sesame seeds for a few minutes. When they are golden brown move them to a blender. Gradually pour the oil, then add salt, until you have a smooth, homogeneous sauce that you can then transfer to a bowl. In a blender, put the chopped beets, chickpeas, lemon juice, 2 tablespoons of tahini sauce, cumin, and a tablespoon of oil. Blend everything until smooth. Separately, thinly slice the cucumber, the bell pepper, and julienne carrots. Spread the beet hummus on each slice, then assemble the sandwich by adding the freshly cut vegetables and serve.