• 1 medium beetroot 
  • 1 can of organic chickpeas 
  • 1 lemon 
  • 2 Tbsp of Maybers tahini 
  • 3 Tbsp of olive oil 
  • 1 tsp of salt 
  • 1 tsp of pepper 


  1. Preheat oven to 200 degrees
  2.  Wrap beetroot (skin on) in foil and roast for approx 40mins. Until you can easily inset a knife.
  3. Let beetroot cool until you can handle it.
  4. Zest half the lemon and juice the whole lemon. Place into food processor.
  5. Once cool, rub the beetroot to remove the skin. 
  6. Remove the top and bottom of the beet and chop into small cubes.
  7. Add to food processor with all other ingredients. 
  8. Blend on low to begin, then increase to high until the mixture is smooth.
  9. Serve with veggie sticks and/ or crackers. 
  10. Store in an air tight container in the fridge for 1 week. 
  11. Enjoy 💜


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