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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 1
    Place all the ingredients except the horseradish, parsley and No-No Flatbreads in the bowl of a food processor and process 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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A star rating of 5 out of 5.4 ratings
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