Beetroot horseradish hummus
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|
|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.