Ingredients

The following ingredients have 4 Servings
  • 1 medium beetroot (roasted, boiled or steamed)
  • 1×15 ounce (400g) can cooked chickpeas (drained, or 1 ½ cups of cooked chickpeas)
  • 2 cloves garlic
  • 1-2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • ¼ teaspoon ground black pepper
  • ¾ teaspoon salt

Instruction

  • To a food processor, add all ingredients and blend until smooth (about 5 minutes).
  • If the dip is too thick, add a little bit of water and blend again. Have a taste, and adjust seasonings/garlic to your preference.
  • Serve in a bowl, add a little of olive oil and garnish with pomegranate seeds, fresh herbs, nigella seeds, sesame seeds, etc.