1 Medium red beet
2 Cloves of garlic
250 g Chickpeas (drained)
2 tbsp Extra virgin olive oil
Juice of 1 lemon
2 tbsp Warm water
½ tsp Cumin
Sea salt
Ground black pepper
1
Boil beetroot until knife passes freely through the beet then place under running water
2
When cool enough to handle, peel
3
Add all ingredients to a food processor and blitz until smooth
4
Chill for at least 30 minutes
Ingredients
1 Medium red beet
2 Cloves of garlic
250 g Chickpeas (drained)
2 tbsp Extra virgin olive oil
Juice of 1 lemon
2 tbsp Warm water
½ tsp Cumin
Sea salt
Ground black pepper
Directions
1
Boil beetroot until knife passes freely through the beet then place under running water
2
When cool enough to handle, peel
3
Add all ingredients to a food processor and blitz until smooth
4
Chill for at least 30 minutes