250g raw beetroot
400g tin chickpeas
The juice of 1 lemon
½ tbsp. ground cumin
Good pinch salt and pepper
Fresh mint (optional)
Boil the beetroot for 30 – 40 minutes, until tender, drain and leave to cool
Wearing rubber gloves (unless you like pink fingers) peel the beetroot and remove the root.
Roughly chop and put into food processor along with all the other ingredients, if you like a fresher tasting dip add some mint.
Blitz until you get the consistency you like.
Great with falafel or some veg batons.