- 400 g cooked chickpea
- Half cooked beetroot
- Half avocado
- 2 tablespoon tahini
- 2 tablespoon olive oil
- Dressing: garlic, salt, lemon juice, paprika
Step by step
1.Place the tahini in a big bowl, like a salad bowl, and add 3-4 tablespoons of water and whip with a fork until it gets a creamy and whitish texture.
2.Drain and wash the chickpeas well and tip them with a Beko Sense Table Blender or Beko Sense Hand Blender Set, adding the tahini and a garlic clove (or less) adding a splash of water if needed.
3.Once smashed, slowly add olive oil, continuing to wipe to emulsify; season to taste with salt, lemon juice and paprika.
Iron can be found in chickpeas and the lemon juice helps that iron to be absorbed three times better. That is because C vitamins in lemon juice make iron in vegetables change shapes so it’s easier to take in. What happens if you add them to a stew? Fruit as a dessert, they all have C vitamins.