Ingredients
1 small beetroot
1 can of chick peas drained
1 large lemon, juiced and zested
Salt and pepper to season
2 large cloves of garlic crushed
3 tbsp olive oil
Method
Coat the beetroot in oil and wrap in foil. Place on a baking sheet and roast in an oven pre-heated to 190°c for around 50 minutes until cooked. Once cooked, remove from the oven to cool
Once cooled, chop in to cubes and blend. Stop to add in the chickpeas, lemon juice and zest, garlic and a pinch of salt and pepper. Carry on blending until the mixture is smooth, adding in the oil bit by bit
Add more salt, pepper or lemon if required to taste
