Beetroot houmous with crisp pittas
Think houmous means just chick peas? Think again - you can make a gorgeous beetroot version
- Prep: 10 mins
Ready in about 10 mins
- Serves 4 with leftovers
- Easy
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
-
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 houmous 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 houmous.
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