450g cooked, chopped beetroot, drained
400g jar chickpeas, rinsed, drained
2 garlic cloves, roughly chopped
1 tablespoon tahini
1 tablespoon lemon juice
2 tablespoon olive oil
1
1. Place the beetroot, chickpeas, garlic, tahini and lemon juice in the bowl of a food processor and whiz to a coarse paste.
3
2. With the motor running, slowly add the oil through the feed tube until mixture is thick and smooth. Season well.
CategoryDinner, Lunch, SnackCuisineKetogenic-Vegan
Ingredients
450g cooked, chopped beetroot, drained
400g jar chickpeas, rinsed, drained
2 garlic cloves, roughly chopped
1 tablespoon tahini
1 tablespoon lemon juice
2 tablespoon olive oil