For the beetroot hummus, first rinse 250 grams (at least 12 hours) of soaked chickpeas and simmer in fresh water for 1 1/2 to 2 hours.
Boil the beet tubers in lightly salted water until tender, 45 to 60 minutes (you can check if the tubers are done with a fork, just like potatoes). The peel can be easily removed after cooking.
Strain the beet and chickpeas, squeeze the lemon and grate the horseradish. Puree together with the remaining ingredients to a creamy mixture. Season to taste with salt and pepper.
The beetroot hummus can be served with fresh pita bread, for example.
Preparation Tip:
The healthy leaves of the tubers can also be used for the beetroot hummus! Fresh they are also good as a salad.
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