Equipment.

food processor/blender

Ingredients.

400g tin chickpeas, drained and rinsed

2 beetroots, pre-cooked (not pickled)

2 ice cubes, or a few tbsp ice cold water

1 large/2 small cloves garlic

Zest and juice from 1 medium lemon

2 tbsp tahini

3 tbsp extra virgin olive oil

½ tsp salt

½ tsp ground cumin

Olive oil & chilli flakes, to serve (optional)

Method.

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 smooth and creamy. Add more water or oil to make it creamier, if desired

3. Taste & adjust seasonings. Add more salt or lemon juice, if desired

4. Use immediately, or keep in an air-tight container in the fridge for 4-5days