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1 tin chickpeas
1 precooked beetroot
1 squeeze lemon
3 cloves garlic
2tsp extra virgin olive oil
2 ice cubes
1 pinch chopped parsley (to serve)
1tsp crushed almonds (to serve)
Rinse and peel chickpeas
Blend the chickpeas, beetroot and garlic
Add the tahini, lemon, ice cubes, 1tsp cumin, salt, pepper and olive oil and blend again. Make sure that you add olive oil until it’s just a bit creamier than you would like because it’ll get stiffer in the fridge
Top with extra cumin, parsley and almonds and that’s it!