Red Hummus with lemon and Horseradish

WHAT I LOVE:  I'm glad you clicked to see this recipe its one of my favourite vibrant things to make that spices up any meal. Chickpeas are high in protein and fibre so it fills you up and helps with healthy bowel movements.  The beets are also high in phytonutrients called betalains which provide antioxidant, anti-inflammatory, and detoxification support but this nutrient is easily detroyed by the cooking processing.

YOU'LL NEED 

• 1 tin of chickpeas, rinsed and drained
• 250gm of cooked beetroot (I use the pre-cooked beets in the salad section of the supermarket. 

• 1/2 tsp salt
• Juice 1/2 lemon
• 1/2 lemon zest
• 1 crushed garlic
• 2 tbsp tahini 
• 2 tbsp creamed horseradish
• 2 tsp ground cumin
• 100ml extra Cobram Estate extra virgin olive oil OR
•  or 80mls of olive oil and 20 mls of Cobram Estate olive lemon oil.
• Black sesame seeds for decoration (optional)

DIRECTIONS

1. Place in food processor and blend till smooth.  Place into glass containers and what you don't use freeze.  It'll make about 3 cups.

​SERVING SUGESTIONS
It took me about 5 mintes YAY to get everything out and whiz it up. I dolloped some onto my poached eggs this morning. You can use as a dip with chopped veges, add as a dressing to salads, mix through pasta. It makes about 3 cups so you can freeze into portions what you don't use.

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