Cook beetroot in a pot of water until fork-soft. When cooked, drain and cool down. Peel the skin off, slice the cooked beetroot and place into a food processor.

To the food processor, add cooked chickpeas (we used canned, pre-cooked), finely chopped garlic, salt, pepper and lemon juice. Blend until smooth and creamy, then slowly add olive oil and mix again.

Taste and if needed add more salt, pepper or lemon juice.

Serve with crackers or sliced vegetables. Will keep refrigerated in an air-tight container for about 4 days.