Ingredients
- 500 to 600 grams of canned, sliced beetroot
- 400 gram can of chickpeas
- 2 cloves garlic
- ½ tablespoon of tahini
- 1 tablespoon of lemon juice
Method
1. Drain and rinse beetroot and chickpeas.
2. Place 500 grams of beetroot, along with all other ingredients into blender.
3. Blend until smooth.
4. Taste mixture and add remaining 100 grams of beetroot until desired flavour is reached.
Sarah Fusea 