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


  1. Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground.
  2. Add all the remaining ingredients and process until creamy. It should have some grainy texture, that’s ok.
  3. 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.