Horseradish Hummus

Homemade horseradish hummus brings a spicy twist to traditional hummus

General info

Serves: 8
Preparation Time: 20 mins plus overnight soaking
Cooking Time: 40 mins


  • 250g dried chickpeas
  • 2tbsp olive oil
  • 3tbsp tahini
  • juice 1 lemon
  • 1 large garlic clove, crushed
  • 2tbsp fresh grated horseradish


  1. Soak the chickpeas in cold water overnight. The next day, drain them, then put in a pan of cold water, bring to a simmer, and cook for 30 to 40 minutes, until the chickpeas are tender but still with a slight bite. Remove any scum that forms on top of the water with a spoon. Drain the chickpeas and reserve 200ml of the cooking water.
  2. Allow the chickpeas to cool for 10 minutes, then place in a blender with the remaining ingredients, the reserved cooking water and a generous amount of seasoning, until you have a thick paste with some texture. Check the seasoning and adjust if necessary.



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