• 2 baby beetroots in mild malt vinegar, chopped into
• very small pieces
• 1 x 450g tin cooked chickpeas, drained and rinsed
• Juice of half a lemon
• 50ml water
• 45g tahini (sesame paste)
• 4 drops Garlic Spice Drops®
• 4 drops Cumin Seed Spice Drops®
• 3 drops Mint Spice Drops®
• 3 drops Black Pepper Spice Drops®
• Salt, to taste
• A few sesame seeds, for garnish

1. Set aside a few pieces of beetroot.
2.  Using a hand blender, blend the rest of the beetroot and chickpeas until it forms a fine paste.
3. Add the lemon juice, water, tahini, all the Spice Drops® and salt and mix well.
4. Garnish with the beetroot pieces and the sesame seeds.

Use it as a dip with an accompaniment of your choice such as pita chips.