1 large bowl
250g cooked beetroot, roughly chopped
1 can chickpeas, drained and rinsed
2 cloves of garlic, peeled and roughly chopped
Zest and juice of 1 ½ small lemons
50ml Raw Health olive oil
2 heaped tbsp. Raw Health tahini
1 tsp. flaked salt (less if using fine table salt, start with a pinch and taste)
Black pepper to taste
Add the first six ingredients into a blender and blend until completely smooth.
Taste and season to your liking.
Store in the fridge.
Try it on top of our crispbreads with thinly sliced radishes, hazelnuts and parsley.
Windmill products used in this recipe
- Raw Health Crackers - Flax & Herb - 90g
- Raw Health Crackers - Flax Piquant with Chilli - 90g
- Raw Health Crackers - Flax Pumpkin - 90g
- Raw Health Crispbreads - Deeply Dense Raw Pitta - 90g
- Raw Health Crispbreads - Intensely Italian - 100g
- Raw Health Crispbreads - Provencale - 100g
- Raw Health Organic Kalamata P.D.O. Extra Virgin Olive Oil - 500m
- Raw Health Organic Spreads - Whole Tahini - 170g