1 Large Beetroot 4 to 5 Cloves of garlic 1/2 cup Kenylon Chickpeas – drained 2 tbsp Olive Oil 2 tbsp Tahina Squeeze of 1 Lime Salt
Directions
Step 1
Roast the beetroot and garlic cloves in an oven at 200 degrees Celsius for 20 mins. Boil the Kenylon Chickpeas for 5 mins to make them overcooked.
Step 2
Add the boiled Kenylon chickpeas, beetroot, garlic, tahina, olive oil, 2 ice cubes, squeeze some lime and add salt to taste. Blend it all well and your dip is ready.
Step 3
Put it in a bowl and garnish it with some Olive Oil, Chopped Parsley, Crumble feta or Paneer & chopped nuts of your choice.