Beetroot and horseradish hummus

This Middle Eastern starter is great for guests and will have everyone coming back for more - even the kids!

Beetroot hummus


  • Chickpeas 400g can, drained and rinsed
  • Cooked beetroot 250g
  • Salt ½ tsp
  • Juice of half a lemon
  • Garlic 1 clove, crushed
  • Tahini 2 tbsp
  • Ground cumin 2 tsp
  • Extra virgin olive oil 100ml
  • Creamed horseradish 2 tbsp


  • Step 1

    Place all the hummus ingredients, except the horseradish, in the bowl of a food processor and blend until smooth.

  • Step 2

    Transfer to a serving dish then using a knife, swirl through the creamed horseradish to create a marble effect.

  • Step 3

    Garnish with the chopped parsley and serve with No-No Corn sesame flatbreads on the side for dipping.