Beetroot and Horseradish Hummus
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.
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
Instructions
- Whizz all the ingredients in a food processor until smooth.
- 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