250g cooked beetroot
480g cooked chickpeas (~225g dried pre-cooked weight)
2 cloves garlic
1/2 tsp salt
juice of 1/2 lemon
2 tbsp dark tahini (although it works without tahini – add more lemon juice and olive oil)
a good slug of olive oil
Peel the beetroot, if necessary. Then blend everything, and season to taste, adding more oil to get a smooth spreadable texture.