Quick beetroot dip

Ingredients

2 large	Beetroot
1 can	Chickpeas
1	Lemon, juiced
1 clove	Garlic, minced
2 Tbsp	Tahini
½ tsp	Smoked paprika
1 pinch	Salt
½ tsp	Olive oil

Directions

1. Cut beets into cubes and steam until tender.
2. While the beets cook, in a food processor add chickpeas, lemon juice, garlic, tahini, smoked paprika, salt, and olive oil.
3. When the beets are cool enough to handle, add them to the food processor and whizz until smooth.