Events and Celebrations

  • 2 x 400 g (13 oz) cans chickpeas, drained
  • 3 garlic cloves, peeled
  • 1½ tablespoons tahini
  • 1 beetroot
  • 1 orange, roughly peeled
  • 2–3 tablespoons olive oil
  • salt and pepper
  • oatcakes or crispbreads, to serve

Place the chickpeas and garlic cloves in a food processor or blender and process until broken down. Add the tahini and process for another 5–10 seconds.

Juice the beetroot with the orange. Pour the juice into the food processor or blender and process again, gradually adding the olive oil until you have the consistency you prefer. Season to taste and serve with oatcakes or crispbreads.

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