Harissa Roasted Beet Dip with Lemon Parsley Pita Chips

Ingredients

• •4 medium-sized beets, washed and peeled
• •2 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •2 teaspoons harissa paste
• •1 clove garlic, minced
• •1/4 cup Greek yogurt
• •2 tablespoons lemon juice
• •1/4 cup fresh parsley, chopped
• •4 whole wheat pita breads
• •1 teaspoon lemon zest
• •1/4 cup extra virgin olive oil (for pita chips)
• •Optional: sesame seeds for garnish

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Wrap the peeled beets in aluminum foil and place them on a baking sheet.

3. 3

   Roast the beets for 40-45 minutes, or until fork-tender. Allow them to cool slightly.

4. 4

   While the beets are roasting, prepare the pita chips by cutting the pita breads into wedges.

5. 5

   In a small bowl, combine extra virgin olive oil, lemon zest, and 1 tablespoon of parsley.

6. 6

   Brush the pita wedges with the olive oil mixture and place them on a baking sheet.

7. 7

   Toast the pita wedges in the oven for 8-10 minutes, or until crispy and golden.

8. 8

   In a food processor, blend the roasted beets, olive oil, harissa paste, minced garlic, Greek yogurt, lemon juice, salt, and pepper until smooth.

9. 9

   Taste the dip and adjust seasoning as needed.

10. 10

    Transfer the dip to a serving bowl and garnish with chopped parsley and, optionally, sesame seeds.

11. 11

    Serve the roasted beet dip with the lemon parsley pita chips.