Horseradish houmous

Method

1. Put the chickpeas, tahini paste, crushed garlic cloves, chipotle chilli paste (or powder), lemon juice, finely grated fresh horseradish and fine sea salt in a food processor, then whizz to a smooth paste. 
2. With the machine still running, slowly drizzle in the ice-cold water, then 2 tbsp extra-virgin olive oil and blend until extra smooth. Scoop the houmous into a bowl, swirl the top with a fork, drizzle with more olive oil, then sprinkle with the za’atar and a few toasted pine nuts. Serve with toasted pitta bread and crudités.