Roasted beetroot, chickpeas, tahini and fresh mint dip
200g fresh beetroot roasted until tender, peeled
450g can chickpeas drained and rinsed
1 clove garlic
2 tablesp tahini
2 tablesp lemon juice
1 teasp cumin
6 large fresh mint leaves
extra virgin olive oil to serve
Blend all the ingredients in a food processor until a smooth paste.
Add 2-3 teaspoons of cold water, salt and pepper to taste.
Drizzle with extra virgin olive oil over on top then serve.