Beetroot Ricotta Dip


4 serves
5 minutes


Snack Hack! We love recipes that only require a food processor! Try this beetroot ricotta hummus incredible dip that is packed full of protein and flavour.





1/2 cup Traditional Ricotta
250g precooked or tinned beetroot
1 can chickpeas
1/3 cup tahini
1/4 cup fresh lemon juice
1 garlic clove
salt and pepper, to taste
fresh mint leaves, to serve
chia seeds, to serve
olive oil, optional
fresh bread, for dipping


1 Chop beetroot into smaller pieces (we used pre-cooked beetroot but you could roast your own or use tinned) and drain chickpeas
2 Blend together the beetroot, chickpeas, lemon juice, ricotta, garlic, tahini, salt and pepper, in a food processor or blender until smooth. You may need to do this in batches or add a dash of water depending on your blender.
3 Transfer hummus to a shallow bowl. Top with mint and chia seeds and a drizzle of olive oil.
4 Serve as a dip with fresh bread, or cut fresh vegies.
5 NOTE: you can make the hummus up to 4 days ahead, if stored chilled in an airtight container.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!