Oven roasted beetroot hummus with pita chips
Equipment
- Food processor
Ingredients
For the roasted beetroot hummus
- 2 medium/large beetroots
- 3 cloves of garlic
- 1 tsp salt
- ½ tsp black pepper
- 160 ml olive oil
- 1 can chickpeas drained
- 3 tbsp lemon juice
For the pita chips
- 4 pita breads
- olive oil for drizzling
- ½ tsp dried oregano
- ½ tsp paprika
Instructions
To make the roasted beet hummus
- Preheat your oven to 220°C
- Peel and dice your beetroots
- Peel and smash your garlic
- Add to a pan with some olive oil, ½ tsp salt and black pepper
- Roast for 50 minutes
- Don't turn the oven off
- Drain the chickpeas while your beetroots are cooling
- Add half of the olive oil and all of the other ingredients to a food processor
- Pulse and watch for the right consistency
- Slowly drizzle in more oil until it is to your liking
To make the pita chips
- Cut your pita breads into triangles
- Place them on a parchment lined baking tray
- Drizzle with olive oil and sprinkle with oregano and paprika
- Place on the top shelf under broiler for 3 minutes
- Serve everything together