Beetroot hummus with crisp pittas

• cooked beetroot↗175g g
• can chickpeas↗400g g
• garlic clove↗1

  crushed or chopped

• coriander
• lemon juice
• olive oil↗ tbsp
• red chicory↗1
• rocket↗2
• olives↗
• large pitta breads6-8

Step-by-step instructions

1. 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.

2. 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.

3. 3

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