Beet and Ricotta Hummus with Crispy Baked Garlic Pita Chips
We use pre cooked chickpeas to make this beet and ricotta hummus with crispy baked garlic pita chips super easy. You can be creative with this recipe, adding in extra herbs, spices and other baked vegetables. The ricotta makes the hummus ultra creamy whilst the beetroot adds depth and beautiful colour.
Equipment
- Tin foil
Ingredients
For the hummus
- 2 beetroots
- 1 can Chantal Organics Chickpeas rinsed & drained
- 2 tbsp Chantal Organics tahini
- 1 Lemon juice only
- ¼ cup Perfect Italiano ricotta
- ½ tsp salt or to taste
- 1 clove garlic crushed
- ½ tsp Mrs Rogers Ground Cumin
- 2 tsp Olivado avocado oil and garlic
For the pita chips
- 1 pack Giannis wholemeal pita breads
- 2 tbsp Olivado avocado oil and garlic
- Salt & pepper
To serve
- Handful of Superb Herb Mint chopped
- Handful of Superb Herb Parsley chopped
Instructions
- Preheat oven to 200°C. 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.
Tried this recipe?Let us know how it was!
