1 large Beetroot
1 can Cooked chickpeas, drained
1 cloves Garlic, minced
10g Fresh dill
2 tsp Tahini
¼ cup Extra virgin olive oil
Juice of a large lemon
Healthy pinch salt and black pepper
Roast the beets whole in foil for 1-1.5 hours in foil at 200ºC. Allow to cool.
Once your beet is cooled and peeled, quarter it and place it in your food processor or blender with all the other ingredients. Blend until only small bits remain.
Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
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