200g tinned chickpeas
2tbsp lemon juice
2 garlic cloves, crushed
2tbsp Beetroot Superblend powder
1tsp ground cumin
- Drain the chickpeas & rinse.
- Place the chickpeas, lemon juice, garlic, Beetroot Superblend, cumin, tahini, water & a punch of salt into a high-speed food processor, and blend to a creamy puree.
- Add more lemon juice or salt to taste.
- Best served on toasted wholemeal bread & drizzled with a little olive oil or balsamic vinegar and a sprinkling of nigella seeds.