- 0.6 mug of chickpeas
- ½ teaspoon of baking soda
- 3 tablespoons of lemon juice
- ½ teaspoon of salt
- 2 tablespoons of crushed garlic
- 2 tablespoons of tahini
- 2 cans of beetroot
- ½ teaspoon of cumin
Boil chickpeas with baking soda for 30 minutes.
Blend lemon juice, salt, and crushed garlic in a food processor. Add tahini and beetroot, blend until creamy. Add cumin, and chickpeas, blend some more.