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Kosher beetroot houmous recipe
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7 ratings
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
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
If you don't have chickpeas, you can use any tinned bean in water
Each serving contains
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Energy
1460kj
347kcal
17%
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Fat
12g
18%
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Saturates
2g
9%
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Sugars
4g
5%
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Salt
1.5g
25%
of the reference intake
Carbohydrate 50.8g
Protein 10.8g
Fibre 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.
*Some Kosher products may only be available in limited stores.
See more Kosher recipes