- 1 x 400g tin chickpeas
- Drained 2 garlic cloves
- Peeled beetroot
- Roughly chopped juice of 1 lemon
- tbsp tahini
- tbsp extra-virgin olive oil
- Pink Himalayan salt or sea salt and freshly ground black pepper
- Pulse the chickpeas and garlic cloves together for 1 minute in a food processor, then add the rest of the ingredients with a pinch of salt and pepper and a splash of water and whizz until smooth.