It’s safe to say I have a slight addiction to this dip. Beyond the fact that I love its outrageous colour, it also tastes great. Sweet from the beetroot yet spicey from the horseradish.
In this particular recipe I’ve used creamed horseradish from a jar. Ordinarily, I’d use fresh horseradish, though I realise this isn’t so easy for most to get their hands on. If you do manage to, simply peel and grate it, then add it to the mix. Start with two tablespoon, then add more according to how spicy you like it. If you’re wondering what to do with the rest of it, I tend to grate it and store it in an old jar with a few teaspoons of apple cider vinegar or lemon juice, as this helps to preserve it. I then keep it in the fridge, taking it out when required – usually to make more hummus.
Like with my original hummus, I deshell the chickpeas for a smoother and creamier hummus, so if you’ve got the time (and patience), I recommend doing it here too.
My favourite ways to eat this hummus are:
- Smothered on toasted rye bread or sourdough, topped with smashed avocado and a poached egg (smoked salmon in this combo is also delicious)
- With crudeties – cucumber works surprisingly well
- With crisps – especially those Eat Real lentil ones that are basically shaped like a big scoop!
- Straight from the bowl
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) (using fresh will keep this vegan)
4 x pinches of salt – I use Maldon Sea Salt
- 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
- 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, don’t be afraid to add lots of salt (like I do) – this recipe makes quite a big portion
- 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
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