Beetroot horseradish hummus

Ingredients

1 can	Chickpeas, drained and rinsed (Main)
1 serving	Beetroot, equivalent amount to the chickpeas
1 Tbsp	Creamed horseradish, more if desired
2 Tbsp	Tahini
1	Lemon, for juice

Directions

1. Use cooked fresh beetroot, chopped finely. It must be tender. Don't use canned.
2. Put everything in a blender with a slug of olive oil and begin to puree, streaming more olive oil until you have a smooth, firm purée.