Made with horseradish sauce, sweet tinned beetroot and ground cumin, this beetroot hummus recipe is full of flavour.
INGREDIENTS
1 x 450 gram tin cooked beetroot, drained
1 x 400 gram tin cooked white cannellini beans
1 clove garlic, crushed 2 tablespoons lemon juice
2 tablespoons good horseradish sauce*
1 teaspoon ground cumin
2 tablespoons olive oil
2 tablespoons plain yoghurt, plus extra for serving
sea salt and freshly ground pepper
METHOD
Place all the ingredients in a food processor and blend until smooth. Season.
Tip into a shallow serving dish and drizzle with a little extra yoghurt. Makes 2 cups.
* Mandy’s Horseradish is a great choice – it’s hot and pungent, just as it should be, and is available from gourmet stores.
Menu: Serve on a mezze platter with Taramasalata – Smoked Roe Dip and Baba Ganoush – Eggplant Dip.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.