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Beetroot and Horseradish Hummus

5 from 1 vote
This vibrant Beetroot and Horseradish Hummus is not only very simple to make but also contributes 2 portions of your 7-a-day! No, it’s not the horseradish that counts, but the red kidney beans that I’ve used a base to make this delicious fiery dip. This is a perfect protein and fibre rich snack and also ideal as an accompaniment to grilled fish, smoked mackerel or salmon.
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Course: Appetizer, Side Dish, Snack
Ingredients Method Notes

Ingredients
  

There’s only a few ingredients in this Beetroot and Horseradish Hummus…..
  • 3 medium Beetroots either vacuum packed or if using fresh, boiled until soft
  • 1 tin red Kidney Beans well rinsed
  • 4 tablespoons hot Horseradish more if preferred
  • Salt & Pepper to taste
NB: Retain a slice or two of beetroot as well as a couple of whole kidney beans to use as a garnish

Method
 

  1. Whizz all the ingredients in a food processor until smooth.
  2. Serve with cruditées such as carrot and cucumber sticks, cauliflower florets or celery.

Notes

Alternative: Replace the horseradish with 2 tablespoons Tahini and 1 tablespoon Lemon juice. You can also add garlic if you wish.
Tips: This dip keeps for 4-5 days in the fridge but also freezes very well If you stain your hands with beetroot, rub a little lemon juice to remove