This makes a wonderfully tasty and healthy dip:
Adapted from this recipe from Aduna.
1 small teaspoon moringa powder
400 g cooked chickpeas*)
200 g coarsely chopped raw beetroot
2 garlic cloves
2 tablespoons tahin
2 teaspoons ground roasted cumin
1 dl of the best olive oil money can buy, or half olive oil/half another good oil such as avocado, walnut, almond, or roasted sesame.
Juice of 1 lemon
Blend and add salt to taste
*) Preferably NOT canned (= too much sodium, not to mention the chemicals from the can). Instead: soak chickpeas for a day or a night, boil them for an hour, drain, and freeze in batches those that you do not need in the next few days.