Ingredients: 

• 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
•  

Method:

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.