Ingredients
- 200g cooked beetroot
- 1 x 240g tin of chickpeas
- 1 clove of garlic
- Juice of half a lemon
- 5 heaped tsps creamed horseradish (start with just 4 if you don’t like it with too much of a kick) or fresh if you can get your hands on it. Grate and add to taste
- 4 x pinches of salt
METHOD
- If you’re using raw beetroot, peel and dice into equal pieces, then boil in water until soft, drain and let cool
- Boil the chickpeas in their liquid for just a couple of minutes, then drain and (when cool enough) remove the shells – not vital but a game changer for a smoother texture
- Before you put everything in the food processor, it’s a good idea to squeeze and excess water out of the beetroot but putting it between a towel/kitchen roll and squeezing out as much liquid as possible
- Into the blender, add your deshelled chickpeas, the cooked beetroot, 1 clove of garlic, the lemon juice and horseradish, and blend well
- Once well combined, taste and season
- Blend once more and when you have a smooth and silky consistency, then decant into a bowl and enjoy – this will keep in the fridge for a week
