zoom Roast beetroot houmous with feta and pumpkin seeds

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    Roast beetroot houmous with feta and pumpkin seeds

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    Roast beetroot houmous with feta and pumpkin seeds

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 1 hour 15 minutes
    • Total time: 1 hour 25 minutes

    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. 

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    This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue


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