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Ingredients

Method

  • STEP 1

    Roughly chop the beetroot. Drain and rinse the chickpeas. Put these in a food processor with the garlic, coriander, lemon juice and olive oil. Blitz until fairly smooth. Taste and add freshly ground pepper, and salt if you wish.

  • STEP 2

    Divide the salad leaves between 6 plates. Spoon a little hummus onto each plate and scatter with a few olives. Drizzle a little oil over the leaves and sprinkle with a little black pepper, and salt, if you wish.

  • STEP 3

    Toast the pittas, cut into wedges and serve with the hummus.

Recipe from Good Food magazine, June 2005

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A star rating of 3.9 out of 5.11 ratings
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