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Beetroot Hummus Dip
- 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
Directions:View on BBC Good Food
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