250g/9oz cooked beetroot, roughly chopped
½ can cannellini beans, drained
1 tbsp tahini
1 tbsp olive oil
½ lemon, juiced
1 tbsp dukkah
Put the beetroot, beans, tahini and olive oil in a blender. Add the lemon juice and a generous amount of seasoning. Blend until smooth.
Transfer to a bowl and sprinkle over the dukkah.