Total Time: 20 minutes
Ingredients 1 can of chickpeas 180g cooked beetroot 2 lemons 1 clove of garlic
Extra virgin olive oil Sumac, optional
Method 1. Drain the chickpeas, then combine with the beetroot, and the zest and juice of 1 lemon in a food processor. Blitz on a high speed for 1 minute. 2. Peel and mince the garlic, then add to the processor alongside a little seasoning and 2 tablespoons of extra virgin olive oil. Blitz again until smooth. Taste and tweak with extra lemon juice. 3. To serve, tip into a shallow bowl, scatter with the sumac, if using, finely grated lemon zest and a drizzle of extra virgin olive oil. 4. Serve with flatbreads and olives.