Ingredients
250 g steamed beetroot
400 g chickpeas
2 tbsp tahini
Juice of ½ lemon
1 garlic clove
100 mL olive oil
1 tsp salt
Black sesame seeds
Method
Quarter the steamed beetroot and place them with the rest of the ingredients except the sesame seeds in a food processor.
Blend until smooth.
Taste and adjust seasoning as needed.
Transfer to a Preserving Jar and keep it until needed, it will last a week in the frige.
Products Used
KitchenCraft 5 in 1 Manual Food Processor
Home Made Glass 350ml Terrine Jar
