Crunchy tortilla with hummus, green herbs and white cheese

Remove the leaves from the sprigs of fresh mint and basil. Slice the mint, the basil and the coriander. Cut the beetroot into segments.

Heat 2 frying pans on low heat. Brush the tortillas with the oil and fry them in 2 parts 3 min. In the frying pans. Turn halfway.

Place the tortillas on a plate and brush them with the hummus. Spread the beetroot over it, sprinkle with the herbs and crumble the white cheese over it.