Kosher beetroot hummus recipe

  • Serves 6
  • 15 mins to prepare and 5 mins to cook
  • 347 calories / serving
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Roughly chop the beetroot. Place the beetroot and chickpeas in the food processor with the tahini, garlic, lemon juice, olive oil, basil and seasoning.

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.

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  • Ingredients

  • 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
  • Garnish

  • 2 handfuls of rocket
  • 6tbsp black olives
  • 6 large pitta breads, toasted
  • dusting of freshly ground black pepper
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  • Energy 1460kj 347kcal 17%
  • Fat 12.4g 18%
  • Saturates 1.8g 9%
  • Sugars 4.4g 5%
  • Salt 1.5g 25%

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


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