Ingredients

• One 15-ounce can chickpeas, rinsed and drained
• 1 cup chopped roasted beets
• 1/2 cup picked mint leaves
• 3 tablespoons tahini paste
• 2 tablespoons olive oil
• 1 garlic clove
• 1 lemon, juiced
• Salt and pepper
• Crudite or chips, to serve

Browse by ingredient

Instructions

1. In a food processor, blend the chickpeas, beets, mint, tahini, olive oil, garlic, lemon juice and 1/4 cup water. Blend until smooth, and season with salt and pepper. Serve with crudite or chips.