500g Chickpeas, cooked
3 beets, cooked and peeled
30g Sesame seed paste (sesame seeds puréed with oil) or tahini
30ml Bertolli EVOO, plus extra for garnish
Peel the beets, add salt and Bertolli EVOO to them.
Bake them for 10 minutes at 190ºC.
Purée all the ingredients together until you have a uniform paste. Drizzle with EVOO before serving.