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Beetroot Chips & Coriander Houmous

Beetroot Chips & Coriander Houmous

Beetroot Chips & Coriander Houmous

Enjoyed these purple brain-food delights for lunch today with my little ones. My Dad gave me a big bag of beetroot plucked from his luscious garden the other week, so I’ve been using them up in every way I can think of!


  • 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


  • Preheat the oven to 200ºC
  • Peel and thinly slice the beetroot, then place in a bowl. Pick in the thyme leaves, and toss with 1 tablespoon of olive oil.
  • Spread out on lined baking trays and roast for 15 minutes, or until crisp. Allow to cool.
  • Peel and crush the garlic into a blender, then pour in the chickpeas with their juices.
  • Add the remaining ingredients with a tablespoon of extra virgin olive oil, and blitz until smooth.
  • Season, then tip into a small bowl, drizzle with extra virgin olive oil and serve with the chips.

NOTE: Turn this snack into a meal, with vegetable sticks and cold meats.