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Beetroot Horseradish Hummus

If you haven’t made beetroot cured salmon before, there’s a great recipe on BBC Good Food, otherwise, you can buy this pre-made. Serve this with a spicy beetroot horseradish hummus, which we have the exclusive recipe for below. A pickled cucumber salad also works well, which you can make with cider vinegar, sugar, cucumber, and mustard seeds.



  • 200g cooked beetroot
  • 1 x 240g tin of chickpeas
  • 1 clove of garlic
  • Juice of half a lemon
  • 5 heaped tsps creamed horseradish (start with just 4 if you don’t like it with too much of a kick) or fresh if you can get your hands on it. Grate and add to taste
  • 4 x pinches of salt


  1. If you’re using raw beetroot, peel and dice into equal pieces, then boil in water until soft, drain and let cool
  2. Boil the chickpeas in their liquid for just a couple of minutes, then drain and (when cool enough) remove the shells – not vital but a game changer for a smoother texture
  3. Before you put everything in the food processor, it’s a good idea to squeeze and excess water out of the beetroot but putting it between a towel/kitchen roll and squeezing out as much liquid as possible
  4. Into the blender, add your deshelled chickpeas, the cooked beetroot, 1 clove of garlic, the lemon juice and horseradish, and blend well
  5. Once well combined, taste and season
  6. Blend once more and when you have a smooth and silky consistency, then decant into a bowl and enjoy – this will keep in the fridge for a week

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