Beetroot Dip

Serves: 2 cups

Time: 45 minutes

Ingredients:

4 fresh beetroots

200g cooked chickpeas

1 clove garlic

1/2 ts cumin

Juice of one lemon

1 tbs tahini

Olive oil (pour while blending to get the consistency you like)

Sea salt to taste

METHOD:

Peel and then steam the beetroots until cooked, it will be quicker if you pre-chop them first. Let cool before putting into the food processor

Once cooled, combine with remaining ingredients in a high-speed blender, food processor, or Nutribullet.

Season to taste.

Fill jar or container and refrigerate until serving.

TIPS:

This dip should keep for 5 days or so, and is nicer the next day when the flavours have developed.

Chickpeas can be pre-soaked and cooked or use tinned. If using tinned make sure you rinse them REALLY well.