And here comes my favourite! I don’t even know where to start describing it. Sweet and fresh raspberries are such a crazy match to a pungent taste of the horseradish. In the best way possible that is 🙂 And there’s an extra creaminess to it due to the horseradish that is just an added bonus to all the magnificent flavours.
What you need:
- 150g precooked chickpeas
- 6 tbsp tahini paste
- fresh horseradish, add this one to taste I used about 2/3 of a medium root but then I really, really love the flavour
- fresh juice of 2 lemons
- 200g raspberries
- salt
How to make it:
Again blend it all well except the raspberries which you add to the dish once it’s done so the fruit keeps the shape. You can gently fold it in the hummus or just spread them on top and have some extra on the side to serve. Enjoy!
