Beetroot Crisps with Coriander Hommus


  1. Preheat the oven to 200ºC. Line the baking tray with baking paper.
  2. Peel and thinly slice the beetroot, then place it in a bowl. Add in the picked thyme leaves, and toss with 1 tablespoon of olive oil.
  3. Spread out on lined baking trays and roast for 15 minutes, or until crisp. Allow to cool.
  4. Peel and crush the garlic into a blender, then pour in the chickpeas with their juices.
  5. Add the remaining ingredients with a tablespoon of extra virgin olive oil, and blitz until smooth.
  6. Season, then tip into a small bowl, drizzle with extra virgin olive oil and serve with the crisps. Any leftover hommus will keep in the fridge for 4 to 5 days.

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