Made with horseradish sauce, sweet tinned beetroot and ground cumin, this beetroot hummus recipe is full of flavour.
INGREDIENTS
1 x 450 gram tin cooked beetroot, drained
1 x 400 gram tin cooked white cannellini beans
1 clove garlic, crushed 2 tablespoons lemon juice
2 tablespoons good horseradish sauce*
1 teaspoon ground cumin
2 tablespoons olive oil
2 tablespoons plain yoghurt, plus extra for serving
sea salt and freshly ground pepper
METHOD
Place all the ingredients in a food processor and blend until smooth. Season.
Tip into a shallow serving dish and drizzle with a little extra yoghurt. Makes 2 cups.
* Mandy’s Horseradish is a great choice – it’s hot and pungent, just as it should be, and is available from gourmet stores.
Menu: Serve on a mezze platter with Taramasalata – Smoked Roe Dip and Baba Ganoush – Eggplant Dip.
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