• 400g beetroot, roasted and peeled once cooled
• 2 tablespoons extra virgin olive oil
• 1 tablespoon BLACKCURRANT POWDER
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• Juice of ½ lemon
• ½ teaspoon salt

Add all ingredients into a food processor and blitz until smooth. If required, add additional lemon juice.

Store in an airtight container in the fridge for up to a week.

A great accompaniment to poached eggs, greens or in a nourish bowl. Endless possibilities.

Note: Instead of the garlic powder, cumin and salt, 1 teaspoon of Secret Spice Co garlic pepper salt would also work great.