Spiced Beetroot Dip with Pita Crisps

These pita crisps are so easy and such a great thing to have stashed in the cupboard to use with cheese, dips, crumbled into salad or as a snack on their own.  I have used cumin here to pick up the notes in the beetroot dip, but I have also made them with smoked paprika and coriander or just with sea salt. Store in an airtight container in the pantry.

1 packet of pita flat bread

olive oil spray

1 tspn cumin

salt flakes

Preheat oven to 180 degrees. Line a tray with baking paper. Cut pita into pizza slice shapes. Spay with olive oil. Sprinkle with salt and sparingly with cumin. Bake for about 7 mins or til golden. Cool and serve with Green Fattoush or Spiced Beetroot Dip.

Spiced Beetroot Dip

If the colour alone is not enough to convince you to try this gorgeous dip, imagine it spread on taste and do lopped with goats cheese along side scrambled eggs. Hard pressed to find a better breakfast!

2 beetroot

2 tbspn dill, finely chopped

½  shallot finely chopped

3 tbspn red wine vingar

5 tbspn olive oil

½ tspn castor sugar

½ tspn salt

2 tbspn lemon juice

Preheat oven to 180 degrees. Wrap beetroot in foil and bake for 1-1.5 hrs or until tender. Combine shallot, salt, sugar, lemon juice and vinegar and leave for 5 mintues. Add oil and stir. Finely dice beetroot or puree in a food processor if you prefer smoother texture. Add dressing and dill and eat with spiced pita crisps.