Beetroot houmous with crisp pittas

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• 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.

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• 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!!!

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• Greengreenie

  13 May 2009

  Greengreenie commented on this recipe

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

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• 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!

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• 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.

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• 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.

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• 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.

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

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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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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

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