Place the beetroot, chickpeas and edamame beans into a food processor and puree. Season to taste and serve drizzled with a little more oil and sea salt.
Add the tahini, lime juice, and zest then restart the food processor.
Slowly pour in the oil to achieve a creamy paste.
Season to taste and serve drizzled with a little more oil and sea salt.
Notes
This can be stored for a couple of days in an airtight container in your fridge.Allergens in this recipe are; Sesame seeds in the TahiniPlease see the allergens page