• 1 can of drained chickpeas (400g)

  • Juice of one lemon

  • 2xgarlic cloves cut finely or ground

  • 2xtablespoons tahini

  • 3xtbsp of olive oil

  • 1/2 tsp cumin

  • 1xtsp paprika

  • Generous shake of salt

  • Ground pepper to season

  • 2xmedium size beetroot, washed and wedged

  • 1/2 cup warm water

  • Coriander or herb or choice to garnish


  1. Heat the oven to fan 180 degrees celsius. Cut the beetroot into 4-6 wedges and arrange in a large roasting tin. Drizzle or spray with a little oil. Cook for ~45 minutes

  2. Add all ingredients including beetroot into to a blender

  3. Blend or pulse

  4. If too thick, add little bit of water at a time and blend until desired smoothness

  5. Garnish with fresh herb of choice

Serving suggestions:

  • Serve with grainy crackers or carrot/cucumber/celery/red capsicum as a snack

  • Add as a base for wraps or sandwiches

  • Add as a side to roasted lamb and seasoned roasted garden vegetables (carrot/potato/sweet potato)