1 large (350g) beetroot, peeled and grated
2tbsp grapeseed oil
400g cooked chickpeas (rinsed well if from a can)
1 small clove garlic, crushed
¼ cup olive oil
½ teaspoon paprika
3tbsp lemon juice
½ tsp horseradish or 2 fresh horseradish leaves
ground black pepper
½ tsp sea salt
¼ cup water
Warm grapeseed oil in a fry pan over medium heat, then add beetroot.
Cook beetroot for approximately 6-7 minutes, tossing frequently.
Place chickpeas, garlic, olive oil, cumin, paprika, lemon juice and tahini in a food processor and blend until combined
Add beetroot, pepper and horseradish to chickpea mix and blend until smooth.
Sides & Salads, Snacks