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Beetroot houmous bowls recipe
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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
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
If you don't have chickpeas, you can use any tinned bean in water
Each serving contains
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Energy
1580kj
380kcal
19%
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Fat
26g
37%
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Saturates
3g
16%
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Sugars
13g
14%
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Salt
0.9g
14%
of the reference intake
Carbohydrate 28.5g
Protein 7.7g
Fibre 7.7g
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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