Beetroot houmous with crisp pittas

Beetroot houmous with crisp pittas

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(5 ratings)

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Cooking time

Prep: 10 mins Ready in about 10 mins

Skill level

Easy

Servings

Serves 4 with leftovers

Think houmous means just chick peas? Think again - you can make a gorgeous beetroot version

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
256
protein
8g
carbs
39g
fat
9g
saturates
1g
fibre
3g
sugar
0g
salt
1.04g

Ingredients

  • 175g cooked beetroot
  • 400g can chickpeas
  • 1 garlic clove, crushed or chopped
  • handful of coriander
  • juice of 2 lemons
  • 5 tbsp olive oil
  • 1 head red chicory
  • 2 handfuls rocket
  • handful olives
  • 6-8 large pitta breads

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Method

  1. Roughly chop the beetroot. Drain and rinse the chickpeas. Put these in a food processor with the garlic, coriander, lemon juice and olive oil. Blitz until fairly smooth. Taste and add freshly ground pepper, and salt if you wish.
  2. Divide the salad leaves between 6 plates. Spoon a little houmous onto each plate and scatter with a few olives. Drizzle a little oil over the leaves and sprinkle with a little black pepper, and salt, if you wish.
  3. Toast the pittas, cut into wedges and serve with the houmous.

Recipe from Good Food magazine, June 2005

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Comments

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eleanormayo's picture
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This was tasty, but I only used 3tbsp of oil and it was still a bit sloppy so would be tempted to up the chickpea content next time.

drumclune's picture
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This has gone down a storm with friends of all ages - I made it for a friend's party and her son was distraught when he got back from work next day and heard I taken what little was left home! He came round to retrieve it ...
I had no chickpeas last time I made it but I did have a tub of hummus - it was different but still delicious.

helenboothby's picture
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I cheated and it came out beautifully. I followed the recipe but used one can of sliced beetroot rather than fresh, chucked in an additional teaspoon of cumin powder, some coriander powder (as well as fresh) and splashed in some water so I could cut down on the amount of olive oil. One minute in the food processor and tah-dah! Yummy.

lesleykatedriver's picture

Gorgeous! I added a bit of ground cumin and lime juice which just gave it a little edge. Served it with some oven baked tortilla wedges - all very good!

marm1te's picture

Are those beetroot cooked first or used raw? How do you cook a beetroot anyway?

mirazan's picture
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Tasty but not outstanding. A great extra way to use up the veg box beetroot!!!

sarahwild's picture
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I wasn't 100% sure about this but my flatmate loved it. Was a very scary colour, but tasted ok.

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