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Beetroot hummus with crisp pittas

Beetroot hummus with crisp pittas

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A star rating of 3.9 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Ready in about 10 mins
  • Easy
  • Serves 4 with leftovers

Think hummus means just chickpeas? Think again – you can make a gorgeous beetroot version

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal256
fat9g
saturates1g
carbs39g
sugars0g
fibre3g
protein8g
low insalt1.04g
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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

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.

Goes well with

Recipe from Good Food magazine, June 2005

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Overall rating

A star rating of 3.9 out of 5.11 ratings
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