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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.

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