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Beetroot hummus with crisp pittas

Ingredients

  1. Step 1 175g cooked beetroot
  2. Step 2 400g can chickpeas
  3. Step 3 1 garlic clove , crushed or chopped
  4. Step 4 handful of coriander
  5. Step 5 juice of 2 lemons
  6. Step 6 5 tbsp olive oil
  7. Step 7 1 head red chicory
  8. Step 8 2 handfuls rocket
  9. Step 9 handful olives
  10. Step 10 6-8 large pitta breads
Beetroot hummus with crisp pittas
Calories: 256 Carbohydrate: 39 g Protein: 8 g Fat: 9 g
Cook time: 10 minutes Prep time: 10 minutes Total time: 20 minutes Servings: 4

TAGS

Buffet Lunch Side Dish Snack Starter Supper Greek BBC Good Food Beetroot chickpea chickpea Chicory Coriander Dip Garlic clove Garlic clove Good Food Houmou Hummu lemon lemon olive olive Pitta bread Pitta bread Rocket Starter

Directions

  1. 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.
  2. 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.
  3. Step 3 Toast the pittas, cut into wedges and serve with the hummus.