Beetroot & Seaweed Hummus
“Hummus wasn’t something we ever ate when I was growing up in Currabinny, but we grew beetroot in the garden which was scrubbed hard and then boiled, allowed to cool and then either pickled in spicy vinegar or sliced into a salad. Adding it to hummus with tiny flakes of salty dillisk and with the background heat of horseradish makes for an earthy, sweet, salty and decidedly Irish twist to this middle eastern delicacy.” – William.
- 2 tbsp Dillisk finely chopped
- 200g Beetroot, cooked & peeled
- 1 400g tin of Chickpeas, drained
- juice of ½ Lemon
- 3 tbspn of tahini
- 2 tspn of ground coriander
- 100ml Rapeseed oil
- handful of Parsley
- 1 garlic clove
- 1 Tbsp horseradish or more to taste
- Salt & Pepper to taste
1. Put all of the ingredients in a food processor apart from the horseradish, blitz until smooth and thick.
2. Scoop the mixture into a serving bowl and stir through the horseradish. Garnish with chopped parsley and seaweed flakes.