To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.
We all love something to dip, right? And this is even truer at the weekends when we’re drinking with friends or recovering the day after. Yet, instead of jumping straight for the sour cream and chive dip and a bag of tortilla chips give my beetroot houmous and pitta chips a go. Through following this simple recipe, you can keep on your healthy road to Christmas and also indulge yourself as much as you want.
This recipe is made even easier if you prepare the beetroot beforehand. Check out the link to see how!
After becoming a houmous addict, I was desperate to try making it myself with allotment produce. However, I wanted the primary ingredient to be homegrown (chickpeas don’t grow well in the UK just yet). Doing a little research, I discovered that beetroot could be turned into houmous instead. Me being me, I had to adapt the recipe and make it my own.
And here it is! In just under 15 minutes you can have a delicious snack for a variety of different parties and meals.
Beetroot Houmous and Pitta Chips (Serves 3) VG
Two beetroot, cooked
50ml of Alpro yoghurt or dairy
A large tin of chickpeas
One clove of garlic
A teaspoon of paprika
A teaspoon of cumin seeds
Half a lemon
For the pitta chips:
Five pitta breads
A dash of olive oil
A dash of paprika
Taking your cooked beetroot, peel away the skins. With a knife, roughly chop the roots into smaller chunks before adding them to a food processor or saucepan ready for the hand blender.
Into the saucepan or processor, add your yoghurt, a tin of chickpeas, a teaspoon of paprika, a teaspoon of cumin seeds, a good squeeze of half a lemon and the rind of half too. If you’re a fan of garlic, crush a clove and add this too and finish with seasoning. Now blend or process all of the ingredients together with your hand blender or food processor until completely smooth.
Once the houmous is smooth, set to one side. Tear your pitta breads into long thin pieces and arrange them onto a baking tray. Heat the oven to Gas mark 6/180C. Dash the olive oil and spices over the pitta breads before placing them into the oven for around 10 minutes, or until they just start to crisp up.
Remove the chips from the oven and serve up with the delicious, zesty beetroot houmous for some perfect Friday festive food.
Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!