Roasted red pepper spread:

1. Add the red peppers to a baking sheet, smear with olive oil and lightly salt. Bake in an oven heated to 180 ° C for 45-50 minutes. Allow to cool, peel and remove seeds.
2. In a blender, mix the peppers with a clove of garlic, rasca, a drop of olive oil and salt.
3. Serve the red pepper spread in a bowl and garnish with sesame seeds.
4. Serve with Gullón Crackers with Chia Seeds and Quinoa.

Beet hummus: 

1. Mix cooked chickpeas with beetroot, a little olive oil, salt to taste and a little water.
2. Mix until a creamy spread is formed (you can add a little more water to dilute)
3. Serve the hummus in a bowl and sprinkle gently with turmeric.
4. Serve with Gullón Crackers with Cheddar.