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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
1

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.

2

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

3

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.

4

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

5

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

Nutrition Facts

Servings 6