Cook : 1hr 55min
Makes: 3 cups
6 pitta pockets
light olive oil spray
1 bunch beetroot
1 head garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
Preheat oven to 180°C. Cut each pitta pocket into 8 triangles. Lay in a single layer over 2 baking trays. Spray lightly with the olive oil spray. Bake for 15 to 20 minutes or until crisp.
Cut the stems and leaves off the beetroot, leaving 2 to 3cm attached. Wash beetroot, place into a baking dish, and cover the dish tightly with foil. Bake for 1 hour. Add the garlic, then cover and bake for a further 30 minutes or until the skin peels away from the beetroot when rubbed with your fingers. Set aside to cool slightly.
Meanwhile, dry-roast the coriander and cumin in a small non-stick frypan over medium-high heat for 2 to 3 minutes or until aromatic.
Put on rubber gloves and peel the beetroot. Cut the top off the garlic and squeeze the roasted garlic flesh into a food processor. Add the beetroot, spices, lemon juice, and oil. Process until almost smooth. Taste and season with salt and pepper. Serve warm or at room temperature with pitta chips.