Horseradish Hummus

By Vicky | Things I Made Today
December 2, 2014
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Serves: 4-8

  • 1 15 ounce can chicpeas, drained and rinsed
  • 2 tablespoons tahini
  • 3 garlic cloves
  • 1 teaspoon salt
  • dash of chili flakes
  • Juice from 1 lemon
  • 2-4 tablespoons olive oil
  • 4-8 tablespoons freshly ground horseradish, depending on how hot you like it
  • extra olive oil for drizzling (optional)
  • 1-2 tablespoons za'atar (optional)
  • handful pine nuts (optional)
  1. Combine chickpeas, tahini, garlic, salt, chili flakes, and lemon juice in a food processor. Pulse until smooth. Add olive oil, one tablespoon at a time, until hummus thins a little bit.
  2. Add horseradish, a couple tablespoons at a time, until you reach your desired level of heat. Adjust salt and lemon if needed.
  3. Scoop hummus into bowl and top with a drizzle of olive oil, za’atar, and pine nuts.

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