Preparation Time: 10 minutes, Cooking time: 20 minutes Serves: 6
2 beetroot, trimmed, washed and halved
1 ½ cups organic canned chickpeas, drained and rinsed really well
3 Tablespoons Tahini
2 cloves garlic, peeled
3 Tablespoons freshly squeezed lemon juice
2 Tablespoons vegetable stock (organic veg. Bouillon, the best brand is Rapunzel/Health Shop)
Cook beetroots until tender. Slip the beets out of their skin and roughly chop.
Place beetroot and all the other ingredients into a food processor and process until smooth.
Serve as a dip with toasted pita or crackers and fresh vegetables.