Name: Trio of dips with pita chips
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 1
Ingredients: 250g frozen chopped spinach, thawed; 250g tub ricotta; 100g creamy feta; 42.00 gm lemon juice; 2 tsp finely grated lemon zest; 500g carrots, peeled, chopped; 125.00 ml Greek-style yoghurt; 10.60 gm orange juice; 1 tsp moroccan seasoning; 3.60 gm honey; 250g pkt love beets baby beetroot; 400g can chickpeas, rinsed, drained; 2 garlic cloves, crushed; 48.00 gm tahini; 2.50 gm ground cumin; 225g pkt pita bread, cut into small triangles; Spray olive oil

Trio of dips with pita chips

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Prep Time:
40 minutes

Cook Time:
10 minutes

Total Time:
50 minutes

Delicious trio of dips served with crispy pita chips.

Ingredients:

250g frozen chopped spinach, thawed
250g tub ricotta
100g creamy feta
42.00 gm lemon juice
2 tsp finely grated lemon zest
500g carrots, peeled, chopped
125.00 ml Greek-style yoghurt
10.60 gm orange juice
1 tsp moroccan seasoning
3.60 gm honey
250g pkt love beets baby beetroot
400g can chickpeas, rinsed, drained
48.00 gm tahini
2.50 gm ground cumin
225g pkt pita bread, cut into small triangles
Spray olive oil

Instructions:

Drain the spinach well, then blend in a food processor with ricotta, feta, lemon juice, and zest until creamy. Season to your liking.
Boil the carrots until tender, then drain and let cool. Blend in a food processor with yogurt, orange juice, Moroccan seasoning, and honey until smooth. Season with salt and pepper to taste.
In a clean food processor, combine beetroot, chickpeas, garlic, lemon juice, tahini, and ground cumin. Puree until smooth. Season to taste.
To prepare the pita chips, preheat the oven to 180C (160C fan-forced) and lightly grease two large baking trays. Drizzle oil over the pita bread, then lay them out in a single layer on the trays. Bake for 10 minutes, flipping them halfway through, until they are crispy. Enjoy with your favorite dips.

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