Ingredients

The following ingredients have 4 Servings
  • 2 beetroots ((medium sized, raw))
  • 1 can chickpeas ((400g/15oz can) chickpeas/garbanzo beans), drained and rinsed)
  • 2 cloves garlic (chopped)
  • 1 tbsp lemon juice
  • 1 tbsp tahini
  • 2 tbsp olive oil
  • sourdough bread (, toasted)
  • 1 avocado
  • Olive oil
  • 1 tsp black and white sesame seeds (optional)

Instruction

  • Preheat oven to 190C/375F.
  • Remove the stalks and peel the beetroot (I do it under running water in the sink to make less mess). Chop the beetroot into small chunks and wrap it all loosely in foil. Place on the baking tray and roast for 30 minutes or until soft. Allow to cool.
  • Add the cooled beetroot, chickpeas, garlic, olive oil, lemon juice and tahini to a blender or food processor and whiz until it forms a thick paste.