The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
Jamie Magazine
By Dara Sutin & Charlie Clapp
Tap For Ingredients
Method
Preheat the oven to 200ºC/400ºF/gas 6.
Peel and thinly slice the beetroot, then place in a bowl. Pick in the thyme leaves, and toss with 1 tablespoon of olive oil.
Spread out on lined baking trays and roast for 15 minutes, or until crisp. Allow to cool.
Peel and crush the garlic into a blender, then pour in the chickpeas with their juices.
Add the remaining ingredients with a tablespoon of extra virgin olive oil, and blitz until smooth.
Season, then tip into a small bowl, drizzle with extra virgin olive oil and serve with the crisps. Any leftover houmous will keep in the fridge for 4 to 5 days.