easiest way to prepare speedy perfect Trio of dips with pita chips

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Trio of dips with pita chips. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Trio of dips with pita chips is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Trio of dips with pita chips is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 250g frozen chopped spinach, thawed
  • 250g tub ricotta
  • 100g creamy feta
  • 2 tablespoons lemon juice
  • 2 teaspoons finely grated lemon zest
  • 500g carrots, peeled, chopped
  • 1/2 cup Greek-style yoghurt
  • 2 teaspoons orange juice
  • 1 teaspoon moroccan seasoning
  • 1/2 teaspoon honey
  • 250g pkt love beets baby beetroot
  • 400g can chickpeas, rinsed, drained
  • 2 garlic cloves, crushed
  • 2 tablespoons tahini
  • 1 teaspoon ground cumin
  • 225g pkt pita bread, cut into small triangles
  • Spray olive oil

Method

  • Step 1
    To make the spinach dip, squeeze excess liquid from the spinach. Process in a food processor with the ricotta, feta, lemon juice and lemon zest until smooth. Season to taste.
  • Step 2
    To make the carrot dip, cook the carrots in a saucepan of boiling water until tender. Drain and cool to room temperature. Process in a clean food processor with the yoghurt, orange juice, Moroccan seasoning and honey until smooth. Season to taste.
  • Step 3
    To make the beetroot hommus, place the beetroot, chickpeas, garlic and lemon juice and tahini in a clean food processor. Stir the ground cumin in a small frying pan over medium heat for 1 min or until fragrant. Add to the beetroot mixture and puree until smooth. Season to taste.
  • Step 4
    To make the pita chips, preheat oven to 180C or 160C fan-forced and lightly oil 2 large oven trays. Spray pita with oil and arrange in a single layer on the trays. Bake, turning once, for 10 mins or until crisp. Serve with the dips.

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