4 people


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.

View the video here.


Appetiser/Nibbles, Side, Snack, Vegetarian, Entertaining, Festive, Modern, Easy

Print Recipe


  • 1/2cup La Casa Del Formaggio Traditional Ricotta
  • 250gprecooked or tinned beetroot
  • 1can of chickpeas
  • 1/3cup of tahini
  • 1/4cup fresh lemon juice
  • 1garlic 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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