Made with horseradish sauce, sweet tinned beetroot and ground cumin, this beetroot hummus recipe is full of flavour.
INGREDIENTS
1 x 450 gram tin cooked beetroot, drained
1 x 400 gram tin cooked white cannellini beans
1 clove garlic, crushed 2 tablespoons lemon juice
2 tablespoons good horseradish sauce*
1 teaspoon ground cumin
2 tablespoons olive oil
2 tablespoons plain yoghurt, plus extra for serving
sea salt and freshly ground pepper
METHOD
Place all the ingredients in a food processor and blend until smooth. Season.
Tip into a shallow serving dish and drizzle with a little extra yoghurt. Makes 2 cups.
* Mandy’s Horseradish is a great choice – it’s hot and pungent, just as it should be, and is available from gourmet stores.
Menu: Serve on a mezze platter with Taramasalata – Smoked Roe Dip and Baba Ganoush – Eggplant Dip.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.