Are you looking for a simple, quick, yet tasteful recipe to serve at an aperitif? Maybe a healthy starter to surprise your guests from the very beginning of your meal?
This recipe for croutons with chickpea and beetroot hummus, with a dressing of PGI Balsamic Vinegar of Modena Etichetta Rossa Special Edition, garnished with sweet-and-sour Tropea onions, is what you’ve been looking for all along!
The croutons’ crunchiness is the perfect match to the hummus’ creaminess, while the Tropea onion effortlessly ties together all the different flavors with its delicacy.

Start by cutting the bread into uniform slices and toast it on both sides.
Blend the chopped beetroot and chickpeas with two tablespoons of tahini sauce until creamy. Add salt, pepper and lemon, then blend again.  
Place the mixture into a bowl. 
Cut the Tropea onions into slices about 5mm thick. Sauté them in a pan with two tablespoons of oil and a pinch of salt. As they become soft, add two tablespoons of Balsamic Vinegar and a teaspoon of sugar.
Cook until all liquids are completely absorbed. 
Serve the hummus by spreading it on the toasted bread croutons and decorate with the sweet-and-sour Tropea onion.