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Beet And Ricotta Hummus with Crispy Baked Garlic Pita Chips

Yields6 ServingsPrep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

We use pre-cooked chickpeas to make this beet and ricotta hummus with crispy baked garlic pita chips super easy.

Beet And Ricotta Hummus with Crispy Baked Garlic Pita Chips

For the hummus
 2 beetroot
 1 can chickpeas rinsed and drained
 2 tbsp tahini
 1 juice of a lemon
 1/4 cup ricotta
 salt to taste
 1 garlic clove crushed
 1/2 tsp ground cumin
 2 tsp avocado oil and garlic
For the pita chips
 1 pack wholemeal pita breads
 2 tbsp avocado oil and garlic
 salt and pepper
To serve
 Handful of mint
 handful of parsley

Preheat oven to 200C. Wrap the beetroots in tin foil and bake for 1.5 hours until soft in the centre. Remove tinfoil and peel off the skin and let cool.


Cut each pita into 4 chips. Brush with oil and sprinkle with salt and pepper.


Line two baking trays with baking paper. Lay the pita chips and bake for 10-15 minutes, turning half way through, until crispy and golden.


In a food processor, process the roast beetroot, chickpeas, tahini, lemon juice, ricotta, salt, garlic, cumin and oil until smooth.


Serve the hummus alongside the hot pita chips and a sprinkling of herbs.

Nutrition Facts

Servings 0

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