Updated: Feb 4, 2020
Serves a party
1 can chickpeas (15 oz)
4-5 small chunks cooked beetroot
2 tbsp tahini
3-4 tbsp high quality olive oil
1 small garlic clove
1 tbsp Pink Himalayan salt or sea salt
Sumac, for garnish
In a blender (I used the bullet) or food processor, throw in chickpeas, beetroot, and garlic clove. Squeeze the juice from the lemon in, and add the salt and tahini. Start blending, and gradually add in olive oil.
To serve, spread in a bowl and flatten with a spoon. Create a round indent and drizzle olive oil. Sprinkle sumac and serve.