Take 4 medium size beetroot's and roast them whole in the skins at 180 degrees Celsius for 45mins or until soft.
Once cooled peel the beets, chop them and put into a food processor with:
* 1 drained can of chickpeas
* 3 crushed cloves of garlic
* the juice of 1 lemon
* 2Tbs Olive Oil
* 2Tbs Tahini
* 2tsp Salt
Blend together and adjust the seasoning to your personal taste and enjoy 😊 Below are a couple of ways I served it but the possibilities are endless!!!
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