(serves 3-4)


  • 1 small roasted beetroot
  • 1 15-oz. can cooked chickpeas (save half a cup of chickpea water before draining)
  • 1 large lemon (zested)
  • 1/2 large lemon (juiced)
  • 1 pinch salt and black pepper
  • 2 large cloves garlic (minced)
  • 2 heaping Tbsp tahini
  • 3 tbsps extra virgin olive oil
  • 15 mls Comvita Olive Leaf Extract
  • 2 tbsps chickpea water (or more if needed)


  1. Blend all together in a food processor or with a stick blender.
  2. Sprinkle with your favourite seeds and serve with a slice of lime with your favourite sliced veggies and/or crackers.


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