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50 gm roasted beetroot

1/2 tsp ground cumin

1 tbsp  lemon juice

2 tsp olive oil

100 gm boiled chickpeas

2 tsp tahini

salt to taste

1/2 clove garlic

 

Method

Chop the roasted beetroot into small pieces. Keep it aside. In a mixer jar add beetroot followed by chickpeas, cumin, salt, lemon juice, garlic, olive oil and tahini. Blend till you get a thick paste.Once done, transfer the prepared mixture in a serving bowl. Serve with steam veggies or as dressing for sandwiches or roll or salads.