Beetroot horseradish hummus

Herald on Sunday 18/7/2011

Grant Allen

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Canned beans are a pantry staple and are invaluable if you need to quickly whip up a dip to serve with some toasted bread or crackers.

1 can	Chickpeas, drained and rinsed
1 cup	Beetroot, equivalent amount to the chickpeas
1 tbsp	Horseradish creamed
2 tbsp	Tahini
1	Lemon, for juice

Use cooked fresh beetroot, chopped finely. It must be tender. Don't use canned.
Put everything in a blender with a slug of olive oil and begin to puree, streaming more olive oil until you have a smooth, firm purée.

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