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10 • minutes
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6 • people
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Beet And Ricotta Hummus With Crispy Baked Garlic Pita Chips

5/5 (1)


  • ​For the hummus:
  • tick 2 beetroots
  • tick 1 x 400g can Chantal Organics Chickpeas, rinsed & drained
  • tick 2 tbsp Chantal Organics Hulled Tahini
  • tick Juice of 1 lemon
  • tick ¼ cup ricotta (we love Perfect Italiano)
  • tick ½ tsp Chantal Naturals Sea Salt Fine, or to taste
  • tick 1 garlic clove, crushed
  • tick ½ tsp ground cumin (we love Mrs Rogers)
  • tick 2 tsp Chantal Organics Extra Virgin Olive Oil
  • For the pita chips:
  • tick 1 pack wholemeal pita breads (we love Giannis)
  • tick 2 tbsp Chantal Organics Extra Virgin Olive Oil
  • tick Salt & pepper
  • To serve:
  • tick Handful chopped mint (we love Superb Herb)
  • tick Handful chopped parsley (we love Superb Herb)
  • tick Equipment: Tin foil


  • Step 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.

  • Step 2.

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

  • Step 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.

  • Step 4.

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

  • Step 5.

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

Chantal Organics Products used

Tahini Hulled
Extra Virgin Olive Oil

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