Ingredients

• ½ x 780 g jar of Rhodes Quality Grated & Spiced Beetroot in Vinegar
• 1 x 400 g can Rhodes Quality Chickpeas in Brine, drained
• 90 ml (6 T) olive oil
• 3 garlic cloves, finely chopped
• 30 ml (2 T) tahini paste
• 30 ml (2 T) parsley, chopped
• juice of 1 lemon
• salt and coarsely ground black pepper

Method

1. Drain the Rhodes Quality Grated & Spiced Beetroot in Vinegar well in a colander.
2. Place the beetroot and the Rhodes Quality Chickpeas into a food processor.
3. Add the olive oil, garlic, tahini paste, parsley and lemon juice.
4. Process until smooth and season to taste.