Beetroot hummus with homemade tortilla chips

Ingredients

• 2 x 400g cans chickpeas
• 1 tbsp tahini
• 250g cooked beetroot,
• 2 cloves garlic,
• 75g ricotta cheese
• 1 tbsp extra virgin olive oil
• Juice of 1 large lemon
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• To serve
• Splash of olive oil
• Sprinkle of ground coriander
• 1 tbsp flat-leaf parsley,
• For the tortilla chips
• 2-3 corn tortilla wraps
• 1 tbsp cold-pressed rapeseed oil
• Pinch of salt