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Ingredients
  • 1 medium beetroot about 7 oz boiled and peeled
  • 15 oz white beans cooked (or 1 can) + 8 tablespoons of its starchy water
  • 1 garlic clove medium, without the germ
  • 1 large lemon juiced
  • ¼ cup tahini
  • ¼ cup extra virgin olive oil plus extra for drizzling
  • ¾ teaspoon fine sea salt
  • subheading: Optional for garnishing:
  • red radish
  • olive oil
  • fresh parsley thinly chopped
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