Beetroot hummus with crisp pittas
- Preparation and cooking time
- Prep:
- Ready in about 10 mins
- Easy
- Serves 4 with leftovers
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
Method
- STEP 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.
- STEP 2
Divide the salad leaves between 6 plates. Spoon a little hummus 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.
- STEP 3
Toast the pittas, cut into wedges and serve with the hummus.
