Beetroot and Cumin Hummus Ricotta Dip Recipe

Ingredients

• 1 x 400 g can chickpeas, drained and rinsed
• 250 g 'ready to eat' beetroot, drained
• 150 g Perfect Italiano Ricotta
• 1 garlic clove, crushed
• 60 ml lemon juice
• 1/2 tsp ground cumin
• 1/4 - 1/2 tsp fine salt, to taste
• 2 - 4 Tbsp extra virgin olive oil
• Freshly ground black pepper
• Microgreens and toasted walnuts, to serve

Method

1. Put the chickpeas, beetroot, ricotta, garlic, lemon juice, cumin and 1/4 teaspoon of salt in a food processor. Blend until combined adding some or all of the oil to get your desired consistency. 
2. Taste and season accordingly with black pepper and extra salt.
3. Transfer to a bowl and serve with toasted walnuts, microgreens and an extra drizzle of olive oil if liked.