After a healthy, super-quick snack? This beetroot houmous recipe is delicious on oatcakes, or as the perfect partner for any veggie crudités you fancy. Serve this bright dip from Friends Of Glass in a cute Kilner jar to really show it off.
Serves 4
250g beetroot
400g can chickpeas, drained and rinsed
1/2tsp salt
Juice of 1⁄2 lemon
1 garlic clove, crushed
2tbsp tahini
2tsp cumin seeds, toasted and crushed
100ml extra virgin olive oil
Small bunch of coriander
30ml greek yoghurt
A pinch of sumac
First take a bunch of fresh beetroot, trim and wash the beets gently, making sure that you don’t tear the skins. Place in a pan of warm water, bring to the boil, reduce the heat and simmer until tender – around 20–30 minutes. Once cooked and cool enough to handle, slip off the skins of the beetroot with your fingers and measure out 250g.
Place all the ingredients, except the coriander, yoghurt and sumac in the bowl of a food processor and process until smooth.
Transfer to a serving dish and swirl the greek yoghurt on top. Garnish with chopped coriander and a pinch of sumac.