1Garlic clove finely chopped or ½ tbsp Very Lazy Chopped Smoked Garlic
.5Juice of a lemon
2cooked baby beetroots
2tbspbeetroot pickleI used English Provender beetroot pickle
1tbsptahini pastesesame seed paste
For the dressing
Extra oil and black pepper for serving
To make the Beetroot Hummus
Drain the chickpeas into a sieve and rinse well under the tap. Peel off the outer shell of the chickpeas by rubbing with your finger tips until the inner pea pops out. Discard the shell and place the chickpea in a bowl. Continue until all chickpeas are shelled.
Shelled chickpeas produces and smoother and more flavoursome hummus.
In a blender blitz together all the hummus ingredients until smooth: shelled chickpeas, oil, garlic, salt, lemon juice, 2 cooked baby beets, 2 tbsp beetroot pickle, and 1 tbsp tahini paste.
Transfer the hummus into a bowl and chill in the fridge.
For the horseradish dressing
In a small bowl mix together the creme fraiche and horseradish sauce - season if desired.
Spoon the horseradish dressing over the bowl of chilled hummus. Drizzle over oil and grind on some black pepper if desired, then serve.