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Ingredients

400g beetroot

100g Mornflake Gluten Free Superfast oats

1-2 garlic cloves

400g tin chickpeas

2 tbsp light tahini

2 tbsp extra virgin olive oil

Pinch of salt

Juice of ½ lemon

2 tbsp water

2 stems fresh mint (roughly 14 leaves, or to taste)

Method

Pre-heat the oven to 200°C.

Scrub the beetroot clean and slice into small wedges.  Place on a lined baking tray with the cloves of garlic and roast in the oven for 30 minutes.

Add the chickpeas and liquid to a bowl and add the oats, mix well and leave to soak whilst the beetroot is roasting.

After 30 minutes in the oven remove the garlic. Return the beetroot to the oven and continue to roast for a further 20 minutes.  Then take out and set to one-side to cool.

When the beetroot has cooled, add all the ingredients, except the mint, to a food processor and blend until smooth. Add the mint and taste, leave or add more to your taste.

Store in an airtight container in the fridge and use within 5 days.




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