Name: Beetroot hummus with crisp pittas
Prep time: 10 min
Total time: 10 min
Yield: Serves 4 with leftovers
Cuisine: Greek
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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Beetroot hummus with crisp pittas

Beetroot hummus with crisp pittas

Good Food team

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Serves 4 with leftovers

Easy

Prep: 10 mins

Ready in about 10 mins

A star rating of 3.9 out of 5.11 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal256
fat9g
saturates1g
carbs39g
sugars0g
fibre3g
protein8g
salt1.04g

low

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.

Recipe from Good Food magazine, June 2005

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A star rating of 3.9 out of 5.11 ratings

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