I just make this up as I go along, depending on what I have in the pantry. The vibrant color is really appetising and the umami of the tahini pairs nicely with the sweetness of the beetroots. Substitute an avocado for the chickpeas to make this paleo and also more gut friendly.
- 2 large cooked beetroots (you can buy them raw and bake in the oven)
- 1 can chickpeas, drained or rinsed (substitute with an avocado to make this paleo)
- juice of 2 lemons
- 1 garlic clove with the germ removed and finely minced
- 1 tsp sea salt
- ¼-½ cup tahini
- ¼-½ cup olive oil
- 1 cup water, room temperature
- fresh black pepper to taste
- chives or cumin to taste (optional)
Here’s how you make it
- Combine the beetroots, chickpeas (or avocado) and garlic in a blender or food processer. I always remove the germ from the garlic, it can really help with indigestion and other garlic sensitivities.
Pulse to combine.
- Slowly add the lemon juice, tahini and olive oil until it reaches your desired consistency. Add water, oil or tahini as needed.
- Add salt to taste.
- You can have some fun with some extra spices or toppings such as cumin, onion, chives, garlic, walnuts, hemp seed hearts of alfalfa sprouts, for example.
- Perfect for dipping, spreading, or as a side with any meal.
This particular batch was made by my friend Christina Kotsilelou, cofounder of Greece is for Lovers, and an incredible vegetarian chef.