Description
crispy parmesan pita chips with beetroot hummus
Ingredients
Scale
- 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