Ingredients:
- 300g cooked chickpeas
- 250g beetroot puree
- 1 lemon juice
- 20g tahini
- 2g Cumin toasted and ground
- 1 clove roast garlic
- 100ml extra virgin olive oil
Method:
In a food processor puree the chickpeas and pass them through a drum sieve.
Mix the chickpea puree and beetroot puree together in the food processor.
While the mix is blending in the processor, add the rest of the ingredients in the order they are listed in the recipe.
