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Roast beetroot houmous with feta and pumpkin seeds
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Serves: 4, plus leftovers
2 medium raw beetroots (about 250g)
400g can chick peas
1 garlic clove
½ tsp flaky sea salt
2 tbsp tahini
2 tbsp olive oil
1 tbsp lemon juice
50g feta, crumbled
2 tbsp pumpkin seeds, toasted in a dry pan
big pinch fresh herbs (coriander, mint, parsley, dill or a mixture), roughly chopped
4 pitta breads, toasted
1. Preheat the oven to 200˚C, gas mark 6. Scrub the beets well and wrap loosely in foil (there’s no need to dry them first). Place on a baking tray in the middle of the oven and roast for about 1 hour. Meanwhile, drain the chick peas, reserving the liquid in a jug and chilling it in the fridge.
2. The beets are done when a knife slides easily into the centre. Set aside to cool slightly, and when cool enough to handle, put a pair of clean rubber gloves on and rub the skins off. Chop the beets up roughly and put in a food processor.
3. Add the rest of the houmous ingredients, along with 2 tbsp of the chilled chick pea liquid and whizz until totally smooth, drizzling in more chick pea liquid, a little at a time, until the houmous is the perfect consistency to dip into (about another 1-3 tbsp usually does the trick).
4. Taste and adjust the seasoning, adding more salt, lemon juice or tahini, if liked. Spoon into a serving bowl and garnish with the crumbled feta, toasted seeds and herbs. Serve the toasted pitta on the side.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.