- Snack or Side
- Serves 4
- 1 hour
Ingredients
2 large beetroots
1 x (400g) tin chickpeas, drained and rinsed
1 clove garlic
1 tbsp tahini
60ml lemon juice
Salt & cracked pepper
Instructions
Preheat oven to 200°C/400°F/gas 6 and line a baking tray with baking paper. Cook beetroot for
50-60 minutes or until soft.
Add the cooked beetroot and all the other ingredients to a food processor and blitz until
smooth. If the consistency is too thick, add 1-2 tbsp of water.
Serve with Turkish bread.