25g (1oz) White's Oatbran Fine Cut
250g (9oz) cooked beetroot in natural juices, drained and chopped
400g (14oz) can chickpeas, rinsed and drained
1 lemon- juice
2 tsp ground cumin
Small handful fresh mint leaves, plus extra to garnish
2 tbsp. creamed horseradish
125g (41/2oz) White's Speedicook Oats
50g (2oz) plain flour
1/4 tsp baking powder
100g/31/2oz unsalted butter
1 tsp fennel seeds
1 tsp cumin seeds, toasted
2 tbsp. mixed seeds
Large pinch cayenne pepper
2 tbsp. natural yogurt
Salt and freshly ground black pepper
1. Preheat the oven to 190*C/fan 170*C/gas mark 5. Place the beetroot into a food processor with the chickpeas, lemon juice, cumin, mint leaves, horseradish sauce and oat bran and whizz to a smooth puree. Season to taste with salt and freshly ground black pepper.
2. Place the oats, plain flour, baking powder, butter and fennel seeds into a food processor and process to a mixture that resembles fine breadcrumbs. Stir in 50ml (2floz) cold water and mix to a dough. Lightly grease a baking sheet and press the mixture into a rough rectangle about 2mm thick. Sprinkle over the toasted cumin seeds, mixed seeds and cayenne pepper and bake for 30 minutes until crisp and golden. Cool completely before breaking into pieces.
3. Spoon the beetroot houmous into a serving bowl and swirl with the natural yoghurt if liked. Scatter with the fresh mint to garnish and serve with the oat crisps.
Use fresh raw beetroot if liked simply trim the stalks from the beetroot and place into pan of boiling water, cover and cook for 30 minutes until tender. Drain and allow to cool. When cool enough to handle peel and chop into chunks before using as above.