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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