Beetroot & Horseradish Hummus Dip with No-no Corn Sesame Flatbreads

Name: Beetroot & Horseradish Hummus Dip with No-no Corn Sesame Flatbreads
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Greek
Ingredients: 400g canned chickpeas. drained and rinsed; 250g Cooked beetroot; ½tsp salt; juice of ½ lemon; 1 garlic cloves. crushed; 2 tbsp tahini; 2 tbsp Ground cumin; 100 ml extra virgin olive oil; 2 tbsp creamed horseradish; (to garnish) chopped parsley; (for dipping) No-No corn sesame flatbreads

Over a year ago 2,761 views

Cook: 10 mins

Serves: 6

Greek Side Dish

Ingredients

400g canned chickpeas. drained and rinsed
250g Cooked beetroot
½tsp salt
juice of ½ lemon
1 garlic cloves. crushed
2 tbsp tahini
2 tbsp Ground cumin
100 ml extra virgin olive oil
2 tbsp creamed horseradish
(to garnish) chopped parsley
(for dipping) No-No corn sesame flatbreads

Accompaniment

Description

This delicious dip combined with No-No Corn Sesame Flatbreads, is the perfect summer snack!

Method

1
Place all the ingredients except the horseradish, parsley and No-No Flatbreads in the bowl of a food processor and process until smooth.

Transfer to a serving dish then using a knife, swirl through the creamed horseradish to create a marble effect.

Garnish with the chopped parsley and serve with No-No Corn Sesame Flatbreads on the side for dipping.