 Level |
Easy
|
|
Bites
|
5.5
|
400g tin of chickpeas, drained & rinsed
250g cooked beetroot
1/2 tsp salt
Juice of half a lemon
1 garlic clove, crushed
2 tbsp tahini
2 tsp ground cummin
1 tbsp extra virgin olive oil
2 tbsp creamed horseradish
Finely chopped parsely to garnish
Place all of the ingredients expect the horseraddish and parsley in the bowl of a food processor and process until smooth.
Transfer to a serving dish then using a knife, swirl through the creamed horse raddish to create a marble effect.
Garnish with the chopped parsley.
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