Lanzarote's bilingual magazine

Exotic beetroot houmous

Ingredients (serves 10)

  • 400g jar cooked chickpeas
  • 1 lime
  • 1 tbsp. tahini
  • 1 clove garlic
  • 2 teaspoons ground cumin
  • 1 tablespoon grated coconut
  • 180g cooked beetroot
  • 50 g Greek yoghurt
  • Extra virgin olive oil
  • Salt
  • Fresh parsley and sesame seeds (for garnish)


Wash the chickpeas well and set aside. Place the juice of half a lime, the tahini, the chopped beetroot and some of the chickpeas in a food processor. Blend into a smooth paste.

Add the rest of the ingredients and blend again. Check the texture. If you want it a bit runnier, add a little Greek yoghurt or water. Season with a little more salt and lime to taste and blend again. Serve with a drizzle of extra virgin olive, a sprinkling of sesame seeds, grated coconut and chopped fresh parsley.

Both traditional and beetroot houmous can be served with pitta bread used as a scoop. You could also make crispy crudités with carrots, courgettes, celery (or use any veg you choose) which are great for dunking!

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