Beetroot and Cumin Hummus Ricotta Dip Recipe

Ingredients

• 1 x 400 g can chickpeas, drained and rinsed
• 250 g 'ready to eat' beetroot, drained
• 150 g Perfect Italiano Ricotta
• 1 garlic clove, crushed
• 60 ml lemon juice
• 1/2 tsp ground cumin
• 1/4 - 1/2 tsp fine salt, to taste
• 2 - 4 Tbsp extra virgin olive oil
• Freshly ground black pepper
• Microgreens and toasted walnuts, to serve