Ingredients
- 200 g canned chickpeas
- 150 g pre-cooked beetroots (vacuum-packed)
- 2 tbsp beet juice (from the package)
- 2 tsp balsamic vinegar
- 1 pinch salt
- ½ tsp Sichuan pepper (optional)
Instructions
- Remove the beetroots from the package and save the juice. Cut them in quarters and weigh off the indicated amount.
- Add all the ingredients to the blender and blend until smooth. Store in the fridge until serving time.
Recipe : Cookingwithelo
