Chick pea, beet and Grana Padano hummus, crusty bread, served with Moscow Mule

Blend the chick peas and chopped beets in a mixer with the lemon juice, the tahini, some grated Grana Padano and a tablespoon of olive oil.
Purée everything until the mixture is smooth and creamy. Add some warm water if required.
Cut the bread into slices and toast until golden.
Serve the hummus with a drizzle of olive oil and a sprinkle of grated Grana Padano.
Serve with Moscow Mule.