I love saying the word 'beetroot'. It makes me giggle.
Time: 10 Minutes if the chickpeas are pre cooked.
Makes: 2 Cups.
- One and a half cups of cooked chickpeas.
- Two tablespoons of tahini.
- Two tablespoons of olive oil.
- Juice of one lemon.
- Two cloves of garlic.
- One can of drained beetroot.
- Salt and pepper to taste.
For this recipe, add one and a half cups of cooked chickpeas, two tablespoons of tahini, two tablespoons of olive oil, juice of one lemon, two cloves of garlic and a can of drained beetroot to the blender. Blend until you get a consistency that you like. You can add water to make it more runny- just add a small amount at a time whilst blending. Add salt and pepper to taste.
It's so bright and yummy and easy to make. Feel free to adjust the recipe to your liking. I usually throw the ingredients in without measuring and it always works really well. And it's pretty.