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Kosher beetroot houmous recipe

Kosher beetroot houmous recipe

7 ratings

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  • Serves 6
  • 15 mins to prepare and 5 mins to cook
  • 347 calories / serving


  • 175g cooked beetroot, drained
  • 1tbsp tahini
  • 400g tinned chickpeas, rinsed
  • 1 garlic clove, peeled and roughly chopped
  • 1tbsp fresh basil
  • 2tsp lemon juice
  • 100ml olive oil
  • salt
  • pepper


  • 2 handfuls of rocket
  • 6tbsp black olives
  • 6 large pitta breads, toasted
  • dusting of freshly ground black pepper
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    12g 18%
  • Saturates

    2g 9%
  • Sugars

    4g 5%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 50.8g Protein 10.8g Fibre 4.7g


  1. Roughly chop the beetroot. Place the beetroot and chickpeas in the food processor with the tahini, garlic, lemon juice, olive oil, basil and seasoning.
  2. Whiz together until fairly smooth and season to taste. Toast the pitta bread for 5 minutes or until just golden. Cut into wedges. Divide the rocket leaves, black olives and pitta bread on to 6 plates.

*Some Kosher products may only be available in limited stores.

See more Kosher recipes

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