Beetroot crisps with coriander houmous

Ingredients

• 250 g large beetroot
• 3 sprigs of fresh thyme
• olive oil
• 2 cloves of garlic
• 1 x 400g tin of chickpeas
• 50 g coriander leaves
• 2 tablespoons tahini
• 1 lemon
• 1 tesapoon smoked paprika
• extra virgin olive oil

Method

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Peel and thinly slice the beetroot, then place in a bowl. Pick in the thyme leaves, and toss with 1 tablespoon of olive oil.
3. Spread out on lined baking trays and roast for 15 minutes, or until crisp. Allow to cool.
4. Peel and crush the garlic into a blender, then pour in the chickpeas with their juices.
5. Add the remaining ingredients with a tablespoon of extra virgin olive oil, and blitz until smooth.
6. 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.

Source: Jamie Oliver