2 small/1 large beetroot
250 g cooked chickpeas (equivalent to 1 x 400g tin, drained)
2 cloves garlic, crushed
1 tbsp tahini
1 tbsp lemon juice
Pinch sea salt flakes
Freshly ground black pepper
Trim the beetroot stems, leaving about 1.5 cm of stems still attached. Scrub well then place into a saucepan and cover with cold water. Bring to the boil and simmer until the beetroot are tender when pierced with a skewer.
Cool the beetroot by taking the pot to the sink and adding cold water to the hot and letting it run over the edge until the water is cold.
Peel the beetroot by rubbing the skins off with your thumbs and rinse away any stray bits of skin.
Place the beetroot, along with all the other ingredients into a food processor and blitz until smooth, adding some water a little at a time until you reach desired consistency. Taste and adjust flavour by adding more lemon juice and/or salt to taste.