Beetroot houmous with crisp pittas

Beetroot houmous with crisp pittas

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(8 ratings)

Prep: 10 mins Ready in about 10 mins

Easy

Serves 4 with leftovers
Think houmous means just chick peas? Think again - you can make a gorgeous beetroot version

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal256
  • fat9g
  • saturates1g
  • carbs39g
  • sugars0g
  • fibre3g
  • protein8g
  • salt1.04g
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Ingredients

  • 175g cooked beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 400g can chickpea
  • 1 garlic clove, crushed or chopped
  • handful of coriander
  • juice of 2 lemons

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 5 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 head red chicory

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 2 handfuls rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • handful olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 6-8 large pitta breads

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.

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Comments (9)

eclectikat's picture
5

Made this with fresh beetroots which I boiled slowly so that they became really concentrated in flavour. I think this is key to making this really tasty. There aren't a lot of ingredients to make sure you use good ones. I added the garlic, chickpeas and a generous handful of coriander leaves and stalks, the juice of one lemon and a glug of olive oil to the beetroot before blending with a stick blender, tasting and then deciding whether to add more lemon or oil. It didn't need any more of either so I'd suggest doing it this way, to taste, rather than putting all the lemon juice in at first. I sprinkled a bit of dukkah/za'atar over it to serve on a bed of rocket. Delicious. I'll be making this again and again.

lseastwood's picture
2.5

I used vac-packed cooked beetroot. This was easy to make and tasty, albeit not outstanding. As others have said, consistency was rather sloppy - next time would probably add oil and lemon juice gradually rather than all at once. Colour was not rich like in the photo but more of a deep dusky pink!

eleanormayo's picture
3

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
4

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
4

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
3

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

sarahwild's picture
3

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

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