Ingredients:

  • 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

Method:

  • Blitz all the ingredients until smooth and creamy. Add more beetroot if preferred

Store covered in the refrigerator.