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.
