BEETROOT SPREAD

  • 1 x tin chick peas – drained and washed
  • 1 x tin beetroot – drained
  • 4 x garlic cloves or 1 tablespoon of minced garlic
  • ¼ cup Tahini
  • 1 x lemon – juiced
  • Olive Oil
  • Salt

Put the tahini, chick peas, beetroot, garlic and lemon juice into a food processor or blender and mix.   With the motor running pour in a steady stream of oil till it forms a paste – add a pinch of salt and its done. Put into a jar or air-tight container in the fridge! Unfortunately it won’t last long as this spread is SO delicious.  Great on a, use as a dip or with crackers and cheese.