GF : DF : SF: V : VEGAN

Makes 400ml

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

1tsp cumin

½ teaspoon paprika

3tbsp lemon juice

2tbsp tahini

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.