• 2 large beetroot
  • ½ can chickpeas
  • ½ orange, zested
  • ½ lime, juiced
  • ¼ tsp ground cumin
  • 1 tsp extra virgin olive oil
  • 1 tbsp coriander, finely chopped
  • 1 pinch sea salt
  • 1 pinch white pepper
  • 4 sweet onion Ryvita


  1. 1

    Preheat the oven to 200°C.

  2. 2

    Top and tail the beetroot then wrap in tin foil. Place the wrapped beetroot on a baking sheet and cook for about 25 minutes until tender (you can test using a knife). 

  3. 3

    Remove the cooked beetroot from the oven and remove the tin foil.  Once cooled a little, rub off the skin and leave to cool completely. Once cool, chop the beetroot and add to a food processor with the remaining ingredients and blitz until smooth. Season to taste.

  4. 4

    Spread the beetroot houmous over the Ryvita.

Nutritional Details

Each serving provides
  • Energy 812kj 194kcal 10%
  • Fat 3.2g 5%
  • Saturates 0.4g 2%
  • Sugars 8.5g 9%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 419kj/100kcal

Each serving provides

29.8g carbohydrate 6.2g fibre 8.3g protein

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