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Beetroot crisps with coriander houmous
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Total Time:
25 minutes
25 minutes
Ingredients:
- 250 g large beetroot
- 3 sprigs of fresh thyme
- olive oil
- 2 cloves of garlic
- 1 x 400g tin of chickpeas
- 50 g coriander leaves
- 2 tablespoons tahini
- 1 lemon
- 1 tesapoon smoked paprika
- extra virgin olive oil
Instructions:
- 1. Preheat the oven to 200ºC/400ºF/gas 6. 2. Thinly slice the beetroot and place in a bowl. 3. Add thyme leaves and toss with 1 tablespoon of olive oil. 4. Spread out on lined baking trays and roast for 15 minutes until crisp. 5. Allow to cool. 6. Peel and crush the garlic into a blender. 7. Pour in chickpeas with their juices. 8. Add remaining ingredients and a tablespoon of extra virgin olive oil, then blitz until smooth. 9. Season the houmous. 10. Transfer to a small bowl, drizzle with extra virgin olive oil, and serve with the crisps. 11. Any leftover houmous can be stored in the fridge for 4 to 5 days.
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