1qty 400g can of chickpeas (drained)
250g cooked beetroot
2 tbsp tahini
2 garlic cloves (crushed)
Juice of half a lemon
1 tbsp ground cumin
5 tbsp olive oil
½ tsp salt to season
1 tbsp creamed horseradish
A couple of parsley sprigs to garnish
Pop all of the ingredients into a food blender/processor, apart from the horseradish and parsley and blend until smooth.
Once blended, transfer to a dish and use a small spoon to swirl the creamed horseradish into hummus, creating a marble effect.
Serve with gluten free crackers, flat breads or crudities.