Jamie Magazine
By Dara Sutin & Charlie Clapp
Beetroot crisps with coriander houmous
25 mins
Super easy
serves 6
Recipe From
Ingredients
250g large beetroot
3 sprigs of fresh thyme
olive oil
2 cloves of garlic
1 x 400g tin of chickpeas
50g coriander leaves
2 tablespoons tahini
1 lemon
1 teaspoon smoked paprika
extra virgin olive oil
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and thinly slice the beetroot, then place in a bowl. Pick in the thyme leaves, and toss with 1 tablespoon of olive oil.
- Spread out on lined baking trays and roast for 15 minutes, or until crisp. Allow to cool.
- Peel and crush the garlic into a blender, then pour in the chickpeas with their juices.
- Add the remaining ingredients with a tablespoon of extra virgin olive oil, and blitz until smooth.
- Season, then tip into a small bowl, drizzle with extra virgin olive oil and serve with the crisps. Any leftover houmous will keep in the fridge for 4 to 5 days.
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