Baked lemon ricotta hummus with pitta

Simple, easy and delicious! These vegetarian pittas are great for lunch and perfect for work.
Baked lemon ricotta hummus with pitta

Baked lemon ricotta hummus with pitta




1.Preheat oven to 200°C (180°C fan). Push 15cm squares of baking paper into four ⅔-cup (160ml) ovenproof ramekins; place on an oven tray.
2.Squeeze ¼ cup juice from two of the lemons. Cut remaining lemon into quarters.
3.Process juice, chickpeas, tahini, paprika, 1 cup of the ricotta and half the oil until combined. Divide mixture into ramekins. Sprinkle each with 1 teaspoon dukkah. Bake for 20 minutes or until puffed and golden; cool.
4.Spread remaining ricotta over pittas; sprinkle with remaining dukkah. Fold pittas in half.
5.Melt half the butter in a large frying pan. Cook pittas, one at a time, until brown both sides, adding the remaining butter as required. Cut pittas into wide strips.
6.Combine cucumber with mint and remaining oil in a small bowl; season to taste. Serve with baked ricotta and pitta strips

At work, microwave baked ricotta on MEDIUM (50%) for 1 minute until warmed through. Toast pitta in a toaster or heated sandwich press until browned. Serve with cucumber and mint salad and lemon wedges.


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