Ingredients:
2-3 large beetroot, trimmed, washed, and halved
1 can of chickpeas, drained and rinsed
3 Tbsp Tahini paste
2 cloves of garlic, peeled
Juice of 1 1/2 lemons
2 Tbsp extra virgin olive oil
1/2 tsp of Himalayan pink salt
Directions:
Place beetroot in a baking dish and bake for about 45 minutes at 180oC or until tender. Let stand for 10 minutes and slip skin off and chop
Place all ingredients in food processor and blend until smooth