Ingredients
- 1 can chickpeas
- 2 beetroots
- 3 cloves garlic
- 1 lemon
- 3 Tbsp tahini
- 3 Tbsp extra virgin olive oil
- pinch salt
- 1/2 tsp ground cumin
Method
- Preheat oven to 180°C bake/ 160°C fan bake
- Cut the ends off the beetroot and wrap in tin foil
- Bake in the oven for 1 hour
- Crush and finely chop the garlic
- Drain the chickpeas and place in a blender, add the beetroot, tahini, oil, salt, cumin, and garlic, blitz until creamy
- Zest the lemon into the blender and add a good squeeze of the juice (avoiding any pips)
- Blitz for a final few seconds
- Enjoy!