Kosher beetroot houmous recipe
A healthy way to use up your beetroots, this simple kosher beetroot houmous recipe is vibrant and delicious. It easily serves a family of 6, or works great as a sharing dip for a larger gathering. Serve with toasted pitta and enjoy.
See method- Serves 6
- 15 mins to prepare and 5 mins to cook
- 347 calories / serving
Ingredients
- 175g cooked beetroot, drained
- 1tbsp tahini
- 400g tinned chickpeas, rinsed
- 1 garlic clove, peeled and roughly chopped
- 1tbsp fresh basil
- 2tsp lemon juice
- 100ml olive oil
- salt
- pepper
Garnish
- 2 handfuls of rocket
- 6tbsp black olives
- 6 large pitta breads, toasted
- dusting of freshly ground black pepper
Each serving contains
- Energy
- 1460kJ 347.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 1.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 50.8gProtein 10.8gFibre 4.7g
Method
- Roughly chop the beetroot. Place the beetroot and chickpeas in the food processor with the tahini, garlic, lemon juice, olive oil, basil and seasoning.
- Whiz together until fairly smooth and season to taste. Toast the pitta bread for 5 minutes or until just golden. Cut into wedges. Divide the rocket leaves, black olives and pitta bread on to 6 plates.
- See more Kosher recipes
- *Some Kosher products may only be available in limited stores.
