Ingredients:

• 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

Method:

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)