250gr cooked beetroot
400gr tin chickpeas, rinsed and drained
2 tbsp tahini
1 garlic clove
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
Salt & Pepper
Place all the ingredients in a food processor, except the olive oil and mix until you get a smooth texture, add the olive oil and mix again.
Taste and adjust seasoning (you can add more salt, lemon juice or pepper).
Spread on a toast, enjoy in a wrap, or serve with crudites and crackers.
Recipe & Picture by Flexi Healthy Kitchen