2 Cans of chickpeas drained
Juice of 1 lemon
1 tbsp Tahini
¼ tsp salt
¼ tsp black pepper
1 tsp Ground cumin
1 tbsp Olive oil
½ cup Cooked beetroot
1 Clove garlic/ 1 tsp Chopped garlic
1. Blend all ingredients together in your blender of choice until smooth and well combined. Add 1 tbsp of water if mixture is too thick and blend.
2. Store in an airtight container in fridge for up to 6 days.
Use as a dip to accompany snacks: veggie sticks, seeded, rice or corn crackers and sliced fruit.