INGREDIENTS
250 g
Beetroot
3 cups
Chickpeas, cooked
2
Garlic cloves, large
1
Parsley, fresh
4 tbsp
Lemon juice
90 milliliters
Tahini, quality
1 1/4 tsp
Salt
1
Sesame seeds, black and white
1
Olive oil, extra virgin
1 tsp
Cumin
about 180 ml / ¾ cup fridge-cold aquafaba*