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 ve, df, gf 

 

1 tin of chickpeas 

1 small fresh cooked beetroot 

 juice from 1 fresh lemon

1/4 cup of light tahini

1 small garlic clove (if time gently fry)

2 tablespoons  extra-virgin olive oil, plus more for serving

2 to 3 tablespoons water

1/2 teaspoon ground cumin

small handful parsley

seasoning

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method

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in a food processor blend the tahini and lemon, then add the remaining ingredients

blend until smooth

serve in a bowl, drizzled with some oil and parsley

and serve with crudités such as carrots, celery and cucumber

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