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