Beetroot houmous with crisp pittas

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:
• Froozely

  09 May 2010

  Froozely rated and commented on this recipe

  

  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.

  Flag as inappropriate

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

  Your name: Reason:
• Alison

  09 May 2010

  Alison rated and commented on this recipe

  

  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.

  Flag as inappropriate

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

  Your name: Reason:
• Belkey

  19 February 2011

  Belkey rated and commented on this recipe

  

  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.

  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 £60 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 Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast 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 Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt 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

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

Advertisement

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.