1 can chickpeas (430 g/15 oz), drained and rinsed
2 medium cooked beetroots (read above post on how to cook them), cut into quarters
Zest and juice from 1 medium lemon
2-3 tablespoons tahini
2-3 tablespoons garlic rapeseed oil
- Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground.
- Add all the remaining ingredients and process until creamy. It should have some grainy texture, that’s ok.
- If it’s dry or you want to thin it out and make it more creamy, add more tahini or water, until you like the consistency.