Pink Crêpes with Chickpea and Almond Hummus

Chickpea and Almond Hummus

• 80 g blanched almonds, toasted
• 270 - 300 g canned chickpeas (1 can), drained
• 20 g cold water
• 25 g freshly squeezed lemon juice
• 40 g tahini
• 1 garlic clove
• 1 pinch salt

Pink Crêpes

• 150 g cooked beetroot, cut in pieces
• 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