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