Beetroot houmous with spiced crunchy chickpeas

Name: Beetroot houmous with spiced crunchy chickpeas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 400 g 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; 330 g pouch Fresh Beetroot; 1 clove/s garlic clove; 3 tbsp Cooks' Ingredients Tahini; 1 lemon, juice; 200 g pack The Levantine Table Handstretched Flatbreads, warmed, to serve

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

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.
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.