Achieve platter perfection this festive season with today’s gorgeous crispy parmesan pita chips and beetroot hummus!
Our lovely little fam bam is HOOKED on these pita chips!
They’re crispy, crunchy, salty and saaahhhhh moorish!
I baked two batches over the weekend and BOOM gone! The kids love love love them!
And I love the fact these super simple pita chips take 10 mins to prep and only 5 minutes to bake!
I get the kids into the kitchen and task Harry with painting each chip with olive oil and Grace with topping them with the rosemary spiked parmesan mix. They have so much fun and unknowingly do all the work. YAAAASSSSS!
These pita chips are most definitely going onto all of our platters this Christmas season and I think they should go onto yours too!
Okay – now let’s chat about the beetroot hummus…it’s amazing.
This beetroot hummus recipe came about thanks to our very first harvest of home grown beetroot.
Grace and Harry were so delighted to pluck the bright red beets from the soil and after a good wash we decided to roast them and then blitz them through our favourite hummus recipe.
The results were amazing!
The kids were delighted with the bright pink hummus not only because it’s beyond beautiful but it’s saaahhhhh luscious and delish ESPECIALLY when nestled on top of our gorgeously golden pita chips.
This pita chip and beetroot hummus combo is EPIC.
Seriously so good – I’m so excited for you to try this recipe AND share with your loved ones this Christmas!
AND AS ALWAYS, WHEN YOU MAKE THESE CHIPS AND HUMMUS – PRETTY PLEASE SNAP A PIC AND TAG @MYLOVELYLITTLELUNCHBOX ON INSTAGRAM! SHARING YOUR HOME COOKED CREATIONS IS SO MUCH FUN!
I hope you have a wonderful week beautiful!
I’ll see you next Tuesday with our first christmas bake of the silly season!! Eeeeeekkkkkkk, I’m so excited!
Until then, enjoy! Kayla x
To make your own crispy parmesan pita chips with beetroot hummus simply…
Begin by preheating your oven to 180 C (350 F) and line 2 oven trays with baking paper. Set aside.
Place the beetroot, chickpeas, lemon zest and juice, salt, garlic, tahini and cumin into the large bowl of a food processor and blitz until creamy. With the motor running slowly add the olive oil and blitz until combined.
Pour the hummus into a bowl and pop into the fridge whilst you prepare the pita chips.
Cut the pita breads into triangles and arrange on the prepared trays.
Place the finely chopped rosemary, grated parmesan and salt into a small bowl and mix to combined.
Brush a little olive oil onto each pita triangle and top with a small handful of the rosemary cheese mixture.
Bake for 5 minutes or until the cheese is melted and the pita chips are golden.
Allow the pita chips to cool completely on the trays.
To serve – place the hummus onto a small plate, top with a dollop of greek yoghurt, drizzle of olive oil, a scattering of chopped toasted almonds and small handful of coriander. Arrange the pita chips around the hummus and dig in! Enjoy xx
crispy parmesan pita chips with beetroot hummus
- Total Time: 25 mins
Description
crispy parmesan pita chips with beetroot hummus
Ingredients
- beetroot hummus –
- 3/4 cup (115 grams) roasted beetroot
- 1 x 400 gram can chickpeas, drained and rinsed
- Zest and juice of one lemon
- pinch of salt
- 2 cloves garlic crushed
- 2 tablespoons tahini
- 1/4 teaspoon cumin, ground
- 1/4 cup (60 ml) extra virgin olive oil
- To serve – greek yoghurt, toasted and finely chopped almonds, olive oil and coriander
- toasted pita chips –
- 4 wholemeal pita bread, cut into small triangles
- 1 cup (80 grams) parmesan cheese, grated
- 1/2 cup (20 grams) finely chopped rosemary
- pinch of salt
- 1/2 cup (125 ml) extra virgin olive oil
Instructions
- Preheat oven to 180 C (350 F) and line 2 oven trays with baking paper. Set aside.
- To make the hummus –
- Place the beetroot, chick peas, lemon juice and zest, salt, garlic, tahini and cumin into the large bowl of a food processor. Blitz for 1-2 minutes or until creamy. With the motor running – slowly add the olive oil and blitz until combined. Pop the hummus into a bowl and place into the fridge whilst you prepare the pita chips.
- To make the pita chips –
- Arrange the pita bread triangles on the prepared trays. Place the parmesan, rosemary and salt into a small bowl and stir to combine. Brush each triangle with a little olive oil and top with a little of the rosemary/cheese mixture. Bake for 5 minutes or until the cheese is melted and the pita chips are golden.
- To serve –
- Place the hummus onto a small bowl, top with greek yoghurt, almonds, olive oil and coriander. Arrange the pita chips around the hummus and dig in! Enjoy xx
- Prep Time: 20 mins
- Cook Time: 5 mins
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