Beetroot & lemon houmous | Beetroot recipes | Jamie magazine recipes
Beetroot brings brilliant colour to this Beetroot and lemon houmous recipe – a great alternative to regular houmous when you want to impress! Check out the homemade crispbread recipe included here,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Ingredients
- CRISPBREADS
- 100g rye flour
- 100g white spelt flour
- ¼ teaspoon baking powder
- olive oil
- 1 tablespoon clear runny honey
- 1 tablespoon mixed white & blue poppy seeds
- HOUMOUS
- 1 x 250g jar of chickpeas
- 180g cooked beetroot (vacuum-packed is fine)
- 2 lemons
- 1 clove of garlic
- extra virgin olive oil
- 1 tablespoon natural yoghurt
- optional: amaranth shoots
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