Roasted Beet Hummus Pita Chips

I stumbled into roasted beet hummus on a Sunday afternoon when I had leftover beets and no plan for lunch. The kitchen smelled like earth and garlic, and I was skeptical about the hot pink swirl coming out of the food processor. One taste changed everything—it was creamy, sweet, and just sharp enough to keep me coming back with another pita chip.

The first time I brought this to a potluck, someone asked if I bought it from a fancy deli. I didnt correct them right away. It felt good to know that something this simple could look and taste like I spent hours on it, when really I just let the oven do the work while I cleaned up.

Ingredients

• Medium beet, peeled and diced: Roasting brings out its sweetness and keeps the hummus from tasting too vegetal—raw beets make it taste like dirt, trust me.
• Canned chickpeas, drained and rinsed: Rinsing them well makes the texture smoother and less gritty, and I always save a few whole ones for garnish.
• Tahini: This is what makes hummus taste like hummus, so dont skip it or swap it for peanut butter.
• Fresh lemon juice: Bottled lemon juice tastes flat—fresh makes everything brighter and balances the sweetness of the beets.
• Extra virgin olive oil: Use something you would actually drizzle on toast, it matters here.
• Garlic clove, minced: One small clove is enough—more than that and it takes over.
• Ground cumin: Adds warmth without making it taste like taco seasoning.
• Salt: Start with half a teaspoon and taste as you go, especially if your tahini is already salty.
• Water: Just enough to loosen the hummus so it swirls instead of clumps.
• Whole wheat pitas: You can use gluten-free pitas or even naan if thats what you have.
• Olive oil for brushing: This is what makes the chips crispy and golden instead of dry and pale.
• Sea salt and smoked paprika: The paprika is optional, but it adds a little smokiness that makes the chips addictive.
• Fresh parsley and toasted sesame seeds: These make it look like you know what youre doing, even if you just winged it.

Instructions

Roast the beet:

Preheat your oven to 400°F and toss the diced beet with a little olive oil and salt. Spread it on a baking sheet and roast for 30 to 35 minutes until its tender enough to pierce easily with a fork, then let it cool while you prep everything else.

Prepare the pita chips:

Lower the oven to 375°F, cut your pitas into triangles, and brush both sides with olive oil before sprinkling with salt and smoked paprika. Bake for 8 to 10 minutes, flipping halfway through, until theyre golden and crispy—watch them closely because they go from perfect to burnt fast.

Blend the hummus:

Add the roasted beet, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt to your food processor. Blend until smooth, adding water a tablespoon at a time until it reaches a creamy, swoopable consistency.

Taste and adjust:

This is the step where you make it yours—add more lemon if you want brightness, more salt if it tastes flat, or a pinch of cayenne if you like a little heat.

Serve:

Spoon the hummus into a shallow bowl, use the back of a spoon to make a swirl on top, then drizzle with olive oil and sprinkle with parsley and sesame seeds. Serve it with the warm pita chips while theyre still crispy.

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I made this on a rainy Tuesday when I needed something bright to look at, and the magenta hummus against the white bowl made me smile before I even tasted it. My neighbor came over for tea, saw it on the counter, and we ended up eating the whole batch with carrot sticks and crackers while the rain drummed on the windows.

How to Store and Make Ahead

The hummus keeps in an airtight container in the fridge for up to four days, and honestly it tastes better the next day once the flavors have had time to settle. The pita chips lose their crispness after a few hours, so I usually make them fresh right before serving or store them in a paper bag if I have leftouls and reheat them in a low oven for a few minutes.

Serving Suggestions

This works as a snack, an appetizer, or even a light lunch if you add some cucumber, cherry tomatoes, and olives on the side. I like it with raw veggies when Im trying to be healthy, but when Im not I pile it onto warm flatbread with feta and arugula and call it dinner.

Variations and Swaps

You can roast the beet a day ahead to save time, or use pre-cooked beets from the store if youre in a rush—just make sure theyre plain, not pickled. If you dont have tahini, sunflower seed butter works in a pinch, and if you want it spicier, a pinch of cayenne or a few dashes of hot sauce does the trick.

• Add a handful of fresh dill or cilantro to the food processor for a brighter, herbier flavor.
• Swap the pita chips for cucumber slices, bell pepper strips, or crackers if you want to keep it gluten-free.
• Stir in a spoonful of Greek yogurt or labneh for extra creaminess, though this makes it no longer vegan.

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This hummus has become my go-to whenever I want something that feels special but doesnt require much effort. Its the kind of recipe that makes you look like you have your life together, even if you were just winging it with whatever was in the fridge.

Recipe Questions & Answers

→ How do roasted beets enhance the flavor?

Roasting brings out the natural sweetness and deep earthiness of the beets, balancing the tangy and creamy elements in the blend.

→ What can I use instead of pita for dipping?

Fresh vegetables like cucumber, bell peppers, or carrot sticks make excellent alternatives, adding crunch and freshness.

→ How to achieve the perfect creamy texture?

Blending chickpeas with tahini, lemon juice, and water as needed creates a smooth, rich consistency without thinning the mixture too much.

→ Can I customize the pita chips seasoning?

Yes, smoked paprika or cayenne pepper add a lovely smoky or spicy kick, but simple salt and olive oil work well for subtle flavor.

→ What is the best way to store leftovers?

Keep the roasted beet blend refrigerated in an airtight container for up to 4 days to maintain freshness and flavor.