Tahini is the secret to creamy hummus. But this version gets a spicy advantage from a couple tablespoons of prepared creamy horseradish. It’s surprisingly easy to make the spread at home. All you need is a food processor and about 10 minutes. Just throw some drained cannellini beans (or chickpeas), tahini, lemon juice, salt, and horseradish in and process until smooth. For a fancy presentation, transfer the hummus to a bowl and use the back of a spoon to make a well in the center. Drizzle olive oil into the well, and top with black sesame seeds, salt, and pepper.
1 (15-oz.) can cannellini beans, drained and rinsed
½ cup tahini
3 tablespoons fresh lemon juice (from 2 lemons)
¼-½ cup water, depending on desired consistency
2 tablespoons creamy prepared horseradish
1 teaspoon kosher salt
1½ teaspoons black sesame seeds
Sat fat 0.92g
How to Make It
Process beans, tahini, lemon juice, water, horseradish, and salt in a food processor until smooth. Transfer mixture to a serving bowl. Sprinkle with sesame seeds.
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