•1 large beetroot
•400g cooked chickpeas
•2 cloves garlic, chopped
•2 teaspoons ground cumin
•2 tablespoons extra virgin olive oil
•3 tablespoons tahini
•2 lemons, juiced
•Sea salt and pepper to taste
 
1.Wash and grate the beetroot using a fine blade grater and place in a food processor.
2.Add the chickpeas, garlic, olive oil, lemon juice and salt and pepper and blend until a smooth consistency is achieved.
3.Add more olive oil or lemon juice if it is too dry.
4.Store in an airtight container in the fridge.