Make Warmed Houmous with Beetroot & Sweet Potato Crisps

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This is one of the simplest ways to serve and really savour our houmous. The Cumin works so well with the earthiness of the beetroot and the paprika enhances the natural sweetness of the sweet potato. Be sure to drizzle good quality olive oil over your warmed houmous, to make it a gourmet experience!

Here’s how to make it:


Servings: 1-2

1 tub of our Organic Classic Houmous
1 medium sized sweet potato
2 medium sized beetroot
Coconut oil
Olive oil

1. First pre-heat your oven to gas mark 3/150 degrees with fan/170 degrees without
2. Now carefully slice all of your sweet potato and beetroot thinly with a mandolin or sharp knife
3. Pat dry all of your vegetable slices between two jay cloths or kitchen roll
4. Next put all of your beetroot slices into a metal bowl and mix in 1 teaspoon of melted coconut oil and sprinkle a generous pinch of salt and cumin
5. Put the beetroot into the oven, onto a greased foil surface. Careful not to let them overlap. Cook for 10 minutes and then turn them over and cook until they crisp. You may need to do a few batches of these. Be patient, it will pay off! Once cooked, put all of the beetroot crisps onto a wire rack and cool, then immediately put them into a sealed container to keep them crisp
6. Now, once all the beetroot crisps are ready, repeat step 4 and 5 for the sweet potato and replace the cumin with paprika
7. Once all your vegetable crisps are prepared, warm your houmous in an oven proof dish for 10 minutes
8. Dish out your houmous and drizzle with olive oil and sprinkle with paprika or sumac and arrange your crisps

A mandolin
A good sharp knife
A large dessertspoon
A teaspoon
Chopping board
Mixing bowl
Tin foil
Ovenproof dish
2 jay cloths or kitchen roll
Serving plate and small bowl