• 410 g can Wattie's Baby Beetroot, drained
  • 400 g can Craig's Chickpeas in brine, drained and rinsed
  • 1 clove garlic, crushed
  • 1 ½ Tbsp horseradish sauce
  • ½ cup creme fraiche
  • ½ tsp cumin
  • juice of half a lemon

1. Place the drained Wattie’s Baby Beetroot and Craig’s Chickpeas into a food processor.

2. Add garlic, horseradish sauce, crème fraiche and cumin. Process until smooth.

3. Season to taste with salt, freshly ground black pepper and lemon juice. Chill before serving.

Made With

Baby Beetroot

Wattie’s Beetroot has long been a Kiwi favourite, grown with pride in the the rich soil of the Hawke’s Bay and harvested at their tender best.

Rate and Review

2 Ratings

Reviews (2)

megan Crawford's Rating
Michelle Atkinson's Review | Rating

So quick to make - fresh tasting!