Bread rolls with beetroot hummus and Emmentaler AOP

To make the hummus, purée the chopped beetroot, the chickpeas, the lemon juice, 2 tablespoons of tahini, the cumin and 1 tablespoon of olive oil in a blender to a homogeneous, creamy consistency and season with salt if necessary.

Cut the rolls in half, spread with hummus and cover the bottom half with lettuce and a few thin slices of Emmentaler AOP; now sprinkle the colourful sesame seeds on top and cover with the other half of the bun.

The remaining hummus can be garnished with the sesame seeds and served with crackers and cheese sticks made from Emmentaler AOP: an exquisite pleasure.