Prep Time

10 minutes

Ingredients

• 200 ml chickpeas boiled or tinned
• 2 boiled beetroots
• 1 bunch of  fresh parsley
• juice of 1 lemon
• 50 -100 ml extra vigin olive oil
• salt and pepper

Directions

Add all the ingredients to a food processor and mix until smooth consistency, add water if needed.

Notes: Works well to freeze in air tight container.

Credit: Cecilia Blankens and Kristin Johansson

Enjoy!