A twist on a classic and a great way to get the benefits of this earthy root veg.
- 2 beetroots, peeled and chopped
- 3tbsp oil
- 165g chickpeas, drained
- 1tbsp lemon juice
- 6tbsp water
- 1 garlic clove, chopped
- 2tbsp tahini
- Place the beetroot in a bowl, season and stir in 1tbsp olive oil then spread on a baking sheet. Bake for 20mins then remove and leave to cool.
- Add everything to blender, inc beetroot and blitz.