Beetroot Crisps with Coriander Hummus

The perfect snack

25 Minutes

Serves 6

What you'll need…

  • 250g Beetroot
  • 3 Sprigs fresh thyme
  • Olive oil
  • 2 Cloves garlic
  • 1 x 400g tin of chickpeas
  • 50g fresh coriander
  • 2 Tablespoons tahini
  • 1 Lemon
  • 1 Teaspoon smoked paprika
Depositphotos 497949880 S min

The method


Pre-heat your oven to 200ºC.


Peel and thinly slice the beetroot, then place into a bowl with the thyme leaves and 1 tablespoon of olive oil. Toss together.


Spread out the slices onto a lined baking sheet for 15 minutes or until crisp. Allow to cool.


Peel and crush the garlic into a blender, then add in the chickpeas (including the liquid). Add in the remaining ingredients with a tablespoon of olive oil. Blitz until smooth.


Season well and serve in a bowl with an extra drizzle of olive oil. Serve with the crisps and enjoy!

Recipe from Jamie Oliver

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