Beetroot Hummus Dip
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 1 x 400g/14oz can chickpeas, drained and rinsed
- 250g cooked beetroot
- 1/2 tsp salt
- Juice 1/2 lemon
- 1 garlic clove, crushed
- 2 tbsp tahini
- 2 tsp ground cumin
- 100ml extra virgin olive oil
- 2 tbsp creamed horseradish
- Finely chopped parsley to garnish
No-No Corn Sesame Flatbreads for dipping
- No-No Corn Sesame Flatbreads for dipping
Method
- STEP 1Place all the ingredients except the horseradish, parsley and No-No Flatbreads in the bowl of a food processor and process until smooth.
- STEP 2Transfer to a serving dish then using a knife, swirl through the creamed horseradish to create a marble effect.
- STEP 3Garnish with the chopped parsley and serve with No-No Corn Sesame Flatbreads on the side for dipping.