Beetroot houmous bowls recipe
Vibrant, zesty and full of flavour, have a go at making your own beetroot houmous for a dip with a difference. It's super quick and easy and entirely vegan and gluten-free, so everyone can dig in. Simply blitz, sprinkle with seeds and parsley, and serve with your favourite crisps for dipping!
See method- Makes 6
- 15 mins to prepare
- 380 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 400g tin chickpeas, drained
- 2 tbsp tahini
- ½ lemon, juiced
- 2 tsp ground cumin
- 300g steamed beetroot
- 1 garlic clove, finely chopped
- 40ml olive oil
- 20g fresh flat-leaf parsley, chopped, plus extra to serve
- 1 tbsp pumpkin seeds
- 250g vegetable crisps, to serve
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Shop ingredientsEach serving contains
- Energy
- 1580kJ 380.0kcal
- Fat
- 26g
- Saturates
- 3g
- Salt
- 0.9g
- Sugars
- 13g
of the Reference intake
Carbohydrate 28.5gProtein 7.7gFibre 7.7g
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Method
- To make the houmous, blitz all the ingredients except the seeds and crisps with 40ml water in a food processor until smooth.
- Season, then divide between 6 small bowls.
- Top with the parsley leaves, sprinkle over the seeds and serve with the vegetable crisps.
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