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Levantine-Style Mezze With Beetroot & Feta Hummus

This Mediterranean mezze is loaded with your 5-a-day. Whip up a beetroot and feta hummus and pair with roasted peppers, courgettes and tabbouleh. Grab some toasted pita and get stuck in. All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.

45 mins
561kcal
Middle Eastern
Levantine-Style Mezze With Beetroot & Feta Hummus
4.5

Ingredients for 2 people

Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient

Ground sumac (1tsp)
Ground sumac (1tsp)
Garlic clove
Garlic clove
Sweet pointed pepper
Sweet pointed pepper
Courgette
Courgette
Lemon
Lemon
Cooked beetroot (250g)
Cooked beetroot (250g)
Parsley & mint (10g)
Parsley & mint (10g)
Red onion
Red onion
Feta (30g)
Feta (30g)
Sourdough pittas (2pcs)
Sourdough pittas (2pcs)
Chickpeas (185g)
Chickpeas (185g)
Red wine vinegar (15ml)
Red wine vinegar (15ml)
Bulgur wheat (75g)
Bulgur wheat (75g)
Tomato x2
Tomato x2

You'll also need

Olive oil, Pepper, Salt, Sugar (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1.

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Chop your sweet pointed pepper[s] in half lengthways, then deseed (scrape the seeds and pith out with a teaspoon)

Peel and chop half your red onion[s] into wedges then finely dice the remaining onion

Drain your beetroot in a colander over the sink, then dice the drained beetroot very finely

Step 1
2.

Add the chopped pepper, onion wedges and diced beetroot to a baking tray with a drizzle of olive oil and a pinch of salt

Put the tray in the oven for 15-20 min or until the veg is tender and slightly charred – this is your roasted veg

Combine your red wine vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar in a large bowl with the diced onion – this is your quick-pickled onion

Step 2
3.

Add your bulgur wheat to a pot with plenty of boiled water (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and rinse under a little cold running water to cool slightly, then return to the pot

Step 3
4.

Drain and rinse your chickpeas

Crush your garlic open by squashing them with the side of a knife and discard the skins

Peel lengths off your courgette[s] with a peeler until you end up with a pile of courgette ribbons

Step 4
5.

Chop your tomato[es] finely

Chop your parsley finely, including the stalks, and strip your mint leaves from their stems and chop them finely, discard the stems

Add your chopped tomato and half your ground sumac (you'll use the rest later!) to the pot with the bulgur wheat, then add the chopped parsley, chopped mint, quick-pickled onion (reserve the bowl!) and a generous pinch of salt and give everything a good mix up – this is your tabbouleh

Step 5
6.

Once the roasted veg is ready, remove the tray[s] from the oven and set aside to cool slightly

Combine the courgette ribbons and the juice of half your lemon[s] (save the rest for later!) in the reserved bowl with the roasted onion wedges, the remaining ground sumac, a little olive oil and a pinch of salt – this is your marinated courgette

Step 6
7.

Add half the roasted beetroot (you'll use the rest later!) to a food processor with the juice of the remaining lemon, the drained chickpeas and the peeled garlic

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil and season with a generous pinch of salt and pepper, then blitz until smooth – this is your beetroot hummus

Tip: Blitz with an ice cube for extra smooth hummus!

Add your sourdough pitta[s] to a toaster for 1-2 min or until toasted

Step 7
8.

Chop the toasted pitta[s] into triangles

Serve the beetroot hummus topped with the remaining roasted beetroot and crumble over your feta

Serve the toasted pitta triangles, marinated courgette and tabbouleh to the side and top with the roasted pepper

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
561kcal
Energy
7.7g
Fat
99.3g
Carbohydrate
14.5g
Fibre
22g
Protein
0.9g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

Allergens highlighted by (gluten, milk, sulphites).

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

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