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Prep Time: 00:25
Cook Time: 00:00
250 g dried chickpeas, soaked overnight
3 heaping tbsp tahini paste
2 cooked and peeled medium sized beetroot
2 gloves of garlic
250 ml water
1/4 tbsp ground cumin
1 tbsp olive oil
1 tbsp pine nuts roasted
1 tbsp fresh mint leaves, chopped pinch of smoked paprika powder
- cook chickpeas in boiling water for 45-60min. or until soft
- rinse and pour into a high-speed blender, blend until smooth
- add cumin, garlic, salt, pepper and tahini and blend
- add beetroot
- add water and olive oil and blend again until smooth
to balance out the sweetness of the beetroots, you might have to add more lemon juice
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