230gchickpeas (also called garbanzo beans)or 1 can, drained
75gtahinior 1/4 cup
160gcooked beetrootabout 2 small beetroots
3tbspextra-virgin olive oil + more for topping
1lemon (zest and juice)
1garlic clove
1tspsea salt + more for topping
1tbspwater (if needed)
1tspdukkah
sprouts or microgreens(optional)
Instructions
Wash the beetroot well and boil it on the stovetop for about 30 minutes (depending on the size). Pre-cooked beetroot will work, too, but not pickled!
Drain and rinse the canned chickpeas under fresh water. There is no need to peel the chickpeas. This is personal preference and I do not find it alters the taste or texture.
Add the cooked beetroot and chickpeas to the food processor, along with the tahini, extra-virgin olive oil, lemon juice and zest, garlic, and sea salt. Blend until smooth. You may need a tablespoon of water to get that perfect consistency.
Lastly add the toppings - dukkah, extra-virgin olive oil, and sea salt! Serve with warm pitta bread or crunchy crackers.
Notes
Lemon - be careful not to get any seeds into the mix, as this can result in a bitter flavour. When grating the lemon zest, try to only grate the yellow waxy coating. The white rind can result in a bitter taste. Extra-virgin olive oil - if you'd like to use another type of oil in this recipe, it will work, however the flavour might alter. Stick to oils that are also liquid at room temperature (coconut oil will not work).