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.
- 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.
- Arrange on prepared baking sheet and bake about 8-10 minutes or until pita chips are golden brown.
- Remove from oven and cool a few minutes before eating.
Best used the day made.
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