1 can {usually 400+ grams} of chickpeas.
1 Medium Beetroot
3 cloves of garlic
1/2 cup natural {or Greek} yogurt
Salt & Pepper to taste
And whiz the heck out them. Food processor or Thermomix. Whatever works. Though I imagine you might have to boil the beetroot to soften if you food processor is not as hardcore as my Thermomix. Jealous!? Haha. And I added a little olive oil over the top to keep it fresh while it was refrigerated. Hubby tells me this was unnecessary. But heck, olive oil is awesome, so whatever. Eat with crackers or chooped up vegetable goodness. I spread mine on a grain bread roll for a late lunch. Yumm!