Horseradish Hummus

• 1 15 ounce can chicpeas, drained and rinsed
• 2 tablespoons tahini
• 3 garlic cloves
• 1 teaspoon salt
• dash of chili flakes
• Juice from 1 lemon
• 2-4 tablespoons olive oil
• 4-8 tablespoons freshly ground horseradish, depending on how hot you like it
• extra olive oil for drizzling (optional)
• 1-2 tablespoons za'atar (optional)
• handful pine nuts (optional)

1. Combine chickpeas, tahini, garlic, salt, chili flakes, and lemon juice in a food processor. Pulse until smooth. Add olive oil, one tablespoon at a time, until hummus thins a little bit.
2. Add horseradish, a couple tablespoons at a time, until you reach your desired level of heat. Adjust salt and lemon if needed.
3. Scoop hummus into bowl and top with a drizzle of olive oil, za'atar, and pine nuts.

chicpeas, tahini, garlic, salt, chili flakes, lemon, olive oil, freshly ground horseradish, extra olive oil, handful pine nuts

Taken from food52.com/recipes/32347-horseradish-hummus (may not work)