- 2 medium sized beetroots
- juice of half a lemon
- 3 cloves of garlic, minced
- 1/4 cup Tahini
- 1/2 can of chickpeas, rinsed
- 2 tablespoons olive oil
- salt and pepper to taste
Preheat oven to 180 celcius
Wrap beets in aluminium foil and place on a baking sheet and roast for 1 hour, or until tender.
Remove from the oven, unwrap and allow to cool completely.
Once completely cool, skin should wipe away easily (wear gloves or you’ll end up with pink hands!).
Cut the beets into wedges and add to a food processor with the rest of the ingredients and process until completely smooth.
Transfer to a serving bowl and drizzle with olive oil, sprinkle with sea salt, then serve.
This was given to me by a customer a few years ago, with the comforting knowledge it is a very healthy version. Photo from Google Images (because whenever I make it I forget to photograph until after its been gobbled down!!!).