Directions

1. Peel the garlic, then add your garlic to the mixing bowl. Chop for 10 seconds / speed 10. Scrape down the sides of the mixing bowl.

2. Strain your garbanzo beans from the can, make sure you reserve half of the liquid for your dip. Add your cooked beetroot and garbanzo beans. With the measuring cup inserted, chop your mix for 30 seconds / speed 6.

3. Scrape down the sides of the mixing bowl. Add the salt, pepper, tahini paste and lemon juice. Remove the measuring cup, mix for 30 seconds / speed 4. While it is mixing, slowly add your reserved liquid through the hole in the lid till you get a smooth mixture.

4. Enjoy your dish!