a pink take on a classic dish

Ingredients

- 1 400g tin Chickpeas
- 1 Cooked beetroot
- 1 zest and juice of a lime
- 2 cloves Crushed garlic
- 1 dessert spoon Pickled ginger
- liberal pinch Coarse sea salt and crushed pepper
- 1 Baguette cut into thin slices and toasted

Put all the ingredients in the blender and mix to a smooth texture. Season to taste - the size of the limes and garlic can make a big difference. Spread on rounds of toast and garnish.