Meals and Courses

Beetroot and Horseradish Hummus

cook 10 mins
  • 300 g (10 oz) cooked beetroot, roughly diced
  • 2 tablespoons horseradish sauce
  • 400 g (13 oz) chickpeas, rinsed and drained
  • ½ teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • salt and pepper
  • chopped chives, to garnish
  • crème fraîche (optional)
  • pitta breads, cut into strips
  • Place all the diced beetroot in the small bowl of a food processor with the horseradish, chickpeas, cumin, olive oil, lemon juice and a generous pinch of salt and pepper. Blend until almost smooth.
  • Spoon into bowls and top with a dollop of crème fraîche, if desired. Garnish with the chopped herbs and serve with strips of pitta bread.
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