Ingredients

  • 400 grams canned chickpeas, drained and washed
  • 200 grams cooked, unseasoned beetroot
  • Juice of 1/2 lemon
  • 1 garlic clove, crushed
  • Half a red chilli (optional)
  • 2 tablespoons tahini
  • Handful of roasted walnuts
  • 100 milliliters extra virgin olive oil
  • Salt and pepper to taste
  • Finely chopped flat-leaf parsley and walnut halves to garnish
  • Pita bread to serve

Steps

  1. We should do this by hand rather than blend, if possible. You basically just have to combine all of the ingredients and work them into a dip! It's really that simple
  2. Then prettify the dip with the parsley and walnut halves + serve with toasted pita