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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