- Half can chickpeas, drained and rinsed
- 4 balls of cooked beetroot (or about 6 quarters)
- 2 tbsp. extra virgin olive oil
- 1 tbsp. lemon juice
- ¾ tsp. ground cumin
- ¼ tsp. salt
- Blitz all the ingredients until smooth and creamy. Add more beetroot if preferred
Store covered in the refrigerator.