We had a can of chickpeas floating around because we have been experimenting with using aquafaba (the liquid that comes out of the can of beans/chickpeas/etc.) for making meringues, mayonnaise and as an egg substitute for baking. Turns out, it works really damn well! But more on that later.
We chucked the can of chickpeas in, added about half a roasted beetroot, a couple of teaspoons of tahini, a dash of oil, a good squeeze of lemon juice and half a clove of garlic. You can tweak the ingredients to suit your taste and season in accordingly.
The beetroot turns it the most incredible pink colour, and adds a whole load of anti-oxidants and goodness while it’s at it, and the garlic gives it just the right amount of kick. The lemon juice not only makes it taste great, but also makes it perfect to pair with leafy greens to help drag the iron out (citrus + iron-filled-vegetables = more iron for you as the ascorbic acid makes the iron more accessible). We served it on toast with shredded kale and avocado for breakfast. Yummy, healthy and fancy – just how we like it!