Add some crackers + a drink, with a plate of crudites, or on a sandwich - so good + a pretty change from hummus.
1 x 400g tin chickpeas, reserve the water
2 garlic cloves, crushed
2 tbsp tahini
4 baby beetroots from a jar
Lemon juice - about one lemon
Place the chickpeas, garlic, beetroot + tahini in a blender + wizz until smooth - adding lemon juice to taste + a little of the chickpea water to get a nice smooth consistency. Salt + pepper - then a drizzle of nice olive oil.