100g boiled or roasted beetroots (approx 3-4 medium beetroot)
2 x 400g Coppola Chickpeas (available at La Cave)
6-8 Confit Garlic Cloves or 3-4 raw garlic cloves
4 Tablespoons Tahini
Juice of 2 Lemons
6 Tablespoons La Tourangelle Hazelnut Oil (available at La Cave) plus extra for topping
Optional Toppings: Roasted Hazelnuts and/or Roasted Chickpeas
Blend Beetroot, Chickpeas & Garlic on medium/high speed in a food processor until they are well blended and very fine.
Add Tahini and Lemon Juice and blend
Add Hazelnut Oil one tablespoon at a time (similar to mayonnaise) until it is well blended and has emulsified to the correct consistency. Add more or less oil depending on the consistency you prefer.
Spoon into a dish and drizzle with Hazelnut oil and Paprika. Additionally you can add some chopped roasted hazelnuts and/or whole roasted chickpeas.
Serve with your favourite platter ingredients.