Bialik College Kitchen Garden Program
Ingredients: 450g cooked beetroot, chopped 400g can chickpeas, rinsed & drained 1 garlic cloves, roughly chopped 1 tablespoon tahini 1 tablespoon lemon juice 2 tablespoons olive oil
Equipment: baking tray foil metric measuring spoons chopping board knife food processor spatula
Method: 1. Place beetroot, chickpeas, garlic, tahini and lemon juice in a bowl of a food processor and process till combined. With the motor running, slowly add the oil and process till mixture is thick & smooth.
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