Beetroot Hummus with Horseradish

Ingredients

• 240 g chickpeas (canned; drained weight)
• 2 beetroot bulbs
• 3 sprigs thyme
• 1 Garlic clove
• 3 tbsp tahini (45 g)
• 2 tsp horseradish (10 g; jarred)
• 5 tbsp olive oil
• 2 tbsp lemon juice
• 0.5 tsp ground cumin
• Salt
• Pepper
• 1 tsp black cumin seeds

Instructions

1. 1.

   Rinse and drain the chickpeas. Clean, wash, peel if necessary, and cut the beetroot into small pieces. Wash the thyme, shake dry, and pluck the leaves. Peel and finely chop the garlic.

2. 2.

   Add the ingredients to the blender in this order: beetroot, garlic, chickpeas, tahini, horseradish, lemon juice, 4 Tbsp olive oil, cumin, thyme, a pinch each of salt and pepper.

3. 3.

   Close the blender lid. Select the smoothie setting and start blending with one press. During blending add 50–100 ml water through the lid opening and use the paddle if needed. When finished remove the lid.

4. 4.

   Taste the hummus again and adjust salt and pepper. Serve in bowls, sprinkle with black cumin seeds, drizzle with remaining olive oil, and enjoy.