Makes 1 large bowl

Ingredients

2 cans chickpeas in brine, drained and rinsed

2 scoops True Protein Beet Powder

1 tbsp hulled tahini paste

2 cloves garlic, peeled and roughly chopped

1 tbsp sherry vinegar (any vinegar will do but sherry vinegar has an amazing flavour)

1/2 lemon, juiced

1 tsp cumin powder

2 tbsp extra virgin olive oil

Salt & pepper to taste

1 tsp extra virgin olive oil and fresh chopped chives to garnish

 

Method

1. In a food processor, add all of your ingredients and pulse until combined.

2. Stop mixer, scrape down the sides with a spatula, replace lid, then blend on high for 3-4 mins until smooth and creamy.

3. Add in more water as needed to reach desired creamy consistency.

4. Garnish with olive oil and chives.

5. Serve with fresh vegetables, gluten-free crackers, falafels, whatever you like!