Beetroot crisps with coriander houmous

Name: Beetroot crisps with coriander houmous
Cook time: 25 min
Total time: 25 min
Yield: 6
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

Dairy-free Gluten-free Vegan Vegetarian

25 mins

Super easy

serves 6

nutrition per serving

Calories

Fat

15%

Saturates

Sugars

Salt

Protein

13%

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Dara Sutin & Charlie Clapp

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.

Tags

Beetroot Vegetable Sides Dressings & condiments Dairy-free Gluten-free Vegan Vegetarian Snacks Starters Dips & salsas

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