BEETROOT HUMMUS WITH CRISP PITTAS

Beetroot hummus with crisp pittas image

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

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

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