1 tin of chickpeas, drained
3 Tablespoons of fresh lemon juice
3 Tablespoons of tahini
1 small garlic clove, minced
2 Tablespoons of extra-virgin olive oil, plus more for serving
2 Tablespoons of water
½ tin baby beetroot (about 8 baby beets)
1 Tablespoon of horseradish sauce
Add all ingredients to a food processor and whizz for at least 2 minutes until smooth.
Season to taste.
Dollop on top of Huntley & Palmers Sesame, Quinoa & Cracked Pepper Oat Thins to serve.