250g cooked beetroot, roughly chopped
1 can chickpeas, drained and rinsed
2 cloves of garlic, peeled and roughly chopped
Zest and juice of 1 ½ small lemons
50ml RAW Organic Greek Olive Oil
2 heaped tbsp. RAW Organic Whole Tahini
1 tsp flaked salt (less if using fine table salt, start with a pinch and taste)
Black pepper to taste
Add the first six ingredients into a blender and blend until completely smooth.
Taste and season to your liking.
Store in the fridge.
Try it on top of our crispbreads with thinly sliced radishes, hazelnuts and parsley.