- 1/2 a tin of chickpeas (drained)
- 2 tbsp. of tahini
- 3 cloves of garlic
- 1/2 a lemon (juice)
- 1 large beetroot chopped ( cooked or raw)
- 1/2 a tbsp. of balsamic vinegar
- a handul of fresh basil washed (approx. 15g)
- 3 tbsp. of oil (I used cold pressed rapeseed)
- generous pinch of sea salt
Throw it all into your food processor and blitz!
Add a little water to loosen the mix and blend until smooth.
Decant into a tupawear and keep refrigerated -eat within a week.