Rödbetshummus med krispiga pittabröd

👩‍🍳 Gör så här

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.