Serves 8
- 2 x 16 oz can’s chickpeas
- 1 large bunch red beets
- 3 cloves garlic
- 1 tbsp tahini
- 3/4 cup olive oil
- 1/2 cup lemon juice
Serves 8
Pre-heat the oven to 400 degrees. Remove the stems from the beets and rinse the beet bulbs. Seal the beets in aluminum foil and place on a sheet pan. Roast the beets for approximately 1 hour. Rinse the chickpeas. When beets have cooled, pinch the skin with a paper towel to remove the skin.
Transfer the beetroot, garlic, and chickpeas to a food processor and process to a smooth purée. Mix in the tahini, olive oil and lemon juice, then taste for seasoning, adding salt and pepper if required.
Serve with the dukkah.
