Beetroot-houmous

Beetroot houmous

A creamy and vibrant dip, great with pitta chips or carrot sticks

By , 10 April 2018

(5 votes)

Beetroot houmous
  • 10 Mins

  • Serves: 10

Nutritional Info
Each 63g serving contains
  • Energy

    300KJ

    72KCAL

    4%
  • Fat

    2.8g

    med

    4%
  • Saturates

    0.3g

    low

    2%
  • Sugars

    2.7g

    low

    3%
  • Salt

    0.07g

    low

    1%
of your reference intake.
Typical energy values per 100g: 477kJ/114kcal.
Ingredients
  • 1tbsp coriander seeds
  • 400g tin chickpeas, drained and rinsed
  • 300g Grower's Selection British Cooked Beetroot, chopped
  • 1 clove garlic, crushed
  • 2tbsp tahini
  • Juice of ½ lemon
  • 10g parsley, roughly chopped
Method
  • In a small frying pan, toast the coriander seeds over a medium heat until fragrant and starting to pop. Take off the heat and leave to cool.

  • Put the chickpeas into a food processor and pulse until chopped.

  • Add the beetroot, garlic and tahini to the food processor and blitz until smooth.

  • Stir in the lemon juice and parsley. Season with ground black pepper.

  • Spoon into a serving bowl and sprinkle over the toasted coriander seeds.