Beetroot Houmous With Crisp Pittas
This vibrant beetroot hummus recipe is a delightful twist on a classic dip. The earthy sweetness of the beetroot pairs perfectly with the creamy texture of the chickpeas, all balanced by the zing of fresh lemon juice and the aromatic hint of coriander. Each bite is a burst of color and flavor, making it a fantastic addition to any gathering or a light lunch option. Complete with a side of fresh salad leaves, olives, and crisp pitta bread, it's a wholesome and satisfying dish that is sure to please your taste buds.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- Toast the pittas, cut into wedges and serve with the hummus.
Prep Time
PT10M
Yield
Serves 4 with leftovers
Nutrition
- Calories: 256 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 1.04 milligram of sodium
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