Beetroot crisps with coriander houmous

Beetroot crisps with coriander houmous

Beetroot crisps with coriander houmous

Serves 6
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 173 9%
  • Fat 10.2g 15%
  • Saturates 1.5g 8%
  • Sugars 3.5g 4%
  • Salt 0.1g 2%
  • Protein 6.5g 13%
  • Carbs 14.4g 6%
  • Fibre 4.5g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Dara Sutin & Charlie Clapp
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Ingredients

  • 250 g large beetroot
  • 3 sprigs of fresh thyme
  • olive oil
  • 2 cloves of garlic
  • 1 x 400g tin of chickpeas
  • 50 g coriander leaves
  • 2 tablespoons tahini
  • 1 lemon
  • 1 tesapoon smoked paprika
  • extra virgin olive oil
Tap For Method
Recipe From

Jamie Magazine

By Dara Sutin & Charlie Clapp
Tap For Ingredients

Method

  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Peel and thinly slice the beetroot, then place in a bowl. Pick in the thyme leaves, and toss with 1 tablespoon of olive oil.
  3. Spread out on lined baking trays and roast for 15 minutes, or until crisp. Allow to cool.
  4. Peel and crush the garlic into a blender, then pour in the chickpeas with their juices.
  5. Add the remaining ingredients with a tablespoon of extra virgin olive oil, and blitz until smooth.
  6. 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.
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