Waitrose and Partners
Beetroot houmous with spiced crunchy chickpeas

Beetroot houmous with spiced crunchy chickpeas

This makes a great nibble to have with drinks or serve it as a casual starter, for friends to help themselves to while you finish preparing the main meal.

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VegetarianHealthySource of fibre1 of your 5 a day
  • Serves6
  • CourseAccompaniment
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

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Ingredients

  • 400g can chickpeas
  • 2 tbsp olive oil
  • ½ tsp Cooks' Ingredients Zaatar
  • ½ tsp Cooks’ Ingredients Pul Biber (or pinch chilli flakes)
  • 2 tsp clear honey
  • 330g pouch Fresh Beetroot
  • 1 clove/s garlic clove
  • 3 tbsp Cooks' Ingredients Tahini
  • 1 lemon, juice
  • 200g pack The Levantine Table Handstretched Flatbreads, warmed, to serve

Method

  1. Drain the chickpeas, keeping the liquid for later. Spoon 1 heaped tbsp of chickpeas into a small frying pan over a medium heat. Season with salt and cook, stirring occasionally, for 2 minutes to dry them out a bit. Add 1 tbsp oil, the zaatar and pul biber or chilli flakes and cook, stirring for 1 minute more, or until aromatic. Add the honey, stir well to combine, then remove from the heat to cool in the pan.

  2. Put the remaining chickpeas into the bowl of a food processor. Add the beetroot, garlic, tahini, lemon juice and remaining 1 tbsp oil. Blend, adding some of the reserved chickpea water as you go, about 2 tbsp, until you have a smooth paste. Season with salt to taste and spoon onto a shallow dish. Top with the spiced chickpeas and serve with the flatbreads, cut into wedges.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,099kJ/ 263kcals

Fat

12g

Saturated Fat

1.8g

Carbohydrates

26g

Sugars

5.6g

Fibre

6.1g

Protein

9.8g

Salt

0.5g

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