Serves 4-6
1 can of chickpeas, or 220g cooked chickpeas (reserve liquid)
250g cooked beetroot
2 tablespoons tahini
1 teaspoon crushed garlic
1 teaspoon ground cumin
1 tablespoon olive oil
juice of half a lemon
salt & pepper
2 tablespoons tahini
1 teaspoon crushed garlic
1 teaspoon ground cumin
1 tablespoon olive oil
juice of half a lemon
salt & pepper
Blend all the ingredient in a food processor until smooth texture is achieved.
Add some of the reserved liquid little by little, should the mixture feel to firm.
Add some of the reserved liquid little by little, should the mixture feel to firm.
A drizzle of olive oil and toasted pine nuts to finish.
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