Roasted Beetroot Hummus with Pita Chips
[Vegan]

For the Roasted Beetroot Hummus:

1. Preheat the oven to 400F. Wrap each washed and dried beet in aluminum foil and roast for 1 hour.
2. Pierce with a fork to check the readiness. Let cool and peel. Don't turn down the oven as you'll need it for the pita chips.
3. For the roasted beet hummus, combine roughly chopped beets with chickpeas, tahini paste, lemon juice, garlic, cumin, sea salt and black pepper in a food processor and blend until smooth, gradually adding the olive oil.
4. Add more salt and/or pepper to taste.
5. Transfer to a bowl and garnish with extra olive oil, black sesame seeds and whole chickpeas.

For the Pita Chips:

1. Cut each pita bread in 8 triangles and place them in a large bowl. Mix olive oil with dried herbs, salt and pepper and pour over pita triangles.
2. Coat the pita triangles with oil and arrange them in one layer on a baking pan lined with parchment paper.
3. Bake for 5 to 7 minutes or until golden and crispy. Make sure not to burn them!