Preparation time: 30 mins, makes about 250ml

Ingredients

• 0.5 lemon (unwaxed)
• 1.5 thumbs ginger
• 0.5 medium beetroot
• 1 medium red hot chilli
• 315g sprouted chickpeas 
• 4 tbsp olive oil
• 4 tbsp tahini
• 1 tsp cumin seeds
• 0.5 tsp black paper
• 0.5 tsp himalayan salt
• Optional: filtered water

Method

1. Chop the half lemon into smaller pieces (including the skin), peel & grate the ginger, and combine these along with the olive oil and tahini into a blender or food processor. Blend for 2 minutes or until big lumps have gone. You may need to use a wooden spoon to stir the mix intermittently. 
2. In a small frying pan, toast the cumin seeds for 2 minutes to release the aromas, and add these to the blender. 
3. Peel & chop the beetroot into small pieces, and add it to the blender along with the black pepper, salt, chopped chilli & sprouted chickpeas. Blend for an additional 3-4 minuets, stirring again if needed. Add a little water if the mix is too thick to blend. 
4. Spoon into your jar of choice, chill & enjoy within 2-3 days.