Makes 10-15 baby/toddler size servings, serves 4 adults and 2 children as a snack/starter
1 x 400g tin cooked chickpeas, drained
140 g cooked beetroot, (about 1 beetroot)
3 cloves garlic, crushed
2 tbsp lemon juice
3 tbsp olive oil
½ tsp ground cumin
2 tbsp tahini (or 2 tbsp cold water instead)
- Blitz all the ingredients in a food processor until really smooth.
- Serve as a dip or spread on toast.