Makes about 2¼ cups

Ingredients

1 red beet (about 6 ounces), scrubbed

1 15½-ounce can chickpeas, rinsed, drained

⅓ cup tahini, well mixed

¼ cup fresh lemon juice

¼ cup ricotta or goat cheese

1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board

1 teaspoon (or more) kosher salt

freshly ground black pepper

¼ teaspoon ground coriander

Mint leaves, poppy seeds, and olive oil (for serving)

 

Homemade Pita Chips

3 (6-8 inch) whole wheat pitas

1-2 tablespoons of olive oil

1 teaspoon salt

½ teaspoon Italian Herbs Seasoning blend

Instructions

Preheat oven to 375 degrees F. Line a baking sheet with foil and set aside until ready to use.

  1. Cut each pita into 8 wedges and place into a large bowl. Drizzle with olive oil and gently toss to coat. Sprinkle 1 teaspoon salt and Italian seasoning over all over wedges and toss again to coat.
  2. Arrange on prepared baking sheet and bake about 8-10 minutes or until pita chips are golden brown.
  3. Remove from oven and cool a few minutes before eating.

 

Best used the day made.

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