Beetroot and horseradish hummus
This Middle Eastern starter is great for guests and will have everyone coming back for more - even the kids!
Ingredients
- 400g can of chickpeas drained and rinsed
- 250g Cooked beetroot
- ½tsp Salt
- Juice of half a lemon
- 1 clove of garlic
- 2tbsp Tahini
- 2tsp Ground cumin
- 100ml Extra virgin olive oil
- 2tbsp Creamed horseradish
Method
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.