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Beetroot houmous bowls recipe

Beetroot houmous bowls recipe

1 rating

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

  • Makes 6
  • 15 mins to prepare
  • 380 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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

  • Energy

  • Fat

    26g 37%
  • Saturates

    3g 16%
  • Sugars

    13g 14%
  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 28.5g Protein 7.7g Fibre 7.7g


  1. To make the houmous, blitz all the ingredients except the seeds and crisps with 40ml water in a food processor until smooth.
  2. Season, then divide between 6 small bowls.
  3. Top with the parsley leaves, sprinkle over the seeds and serve with the vegetable crisps.

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