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)
Method
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!
