Recipe uploaded by

2 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

Per serving

256 kcalories, protein 8g, carbohydrate 39g, fat 9 g, saturated fat 1g, fibre 3g, salt 1.04 g

Latest comments and suggestions

• SarahW

  24 April 2008

  SarahW rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mirazan

  13 December 2008

  mirazan rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Greengreenie

  13 May 2009

  Greengreenie commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MrsD

  16 October 2009

  MrsD commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2082/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4 with leftovers

Preparation and cooking times

Prep 10 mins

Ready in about 10 mins

Vegetarian, Low-fat

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

Per serving

256 kcalories, protein 8g, carbohydrate 39g, fat 9 g, saturated fat 1g, fibre 3g, salt 1.04 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk