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Beetroot houmous bowls recipe

2 ratings

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

Ingredients

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
1580kj
380kcal 19%
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

Method

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

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