BEETROOT HUMMUS WITH CRISP PITTAS
Think hummus means just chickpeas? Think again - you can make a gorgeous beetroot version
Provided by Good Food team
Categories Buffet, Lunch, Side dish, Snack, Starter, Supper
Time 10m
Yield Serves 4 with leftovers
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 256 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.04 milligram of sodium
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