200g dried chickpeas (soaked overnight)
4 cloves of garlic
2 lemons, juiced
75g tahini paste
50ml extra virgin olive oil
1 large beetroot
1tsp ground cumin
Salt flakes to season
1. Drain the chickpeas, bring to boil and simmer with the garlic for approximately 45mins or until completely cooked. Remove chickpeas, keep the cooking water.
2. Boil, simmer and cook the beetroot for approximately 1 hour or until completely cooked. Peel off the skin, roughly chop and blend in a food processer, adding a little water if too thick. Keep the puree to the side.
3. In a food processer blend the chickpeas with the tahini, olive oil, cumin and lemon juice. Use a small amount of the cooking liquid to bring it to a creamy consistency.
4. Remove from the bowl and mix with the beetroot puree. Season with salt flakes and drizzle a little more extra virgin olive oil.
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