2 medium sized beetroots, skin on
400g can chickpeas, rinsed and drained
1/3 cup tahini
½ large lemon, juiced
¼ cup olive oil
2 garlic cloves, crushed
¼ tsp cumin
3-4 tbsp water
Pinch of salt
Pre-heat oven to 200oC. Wrap each beetroot in foil and roast for 1-2 hours (depending on size) until soft. Remove from the oven and cool. Peel and chop into chunks.
Place all ingredients in a food processor with only one tablespoon of water. Process until smooth. Add more water, one tablespoon at a time until the desired thickness is reached. Add a pinch of salt.
1 serve of vegies in each serve of this recipe.