Roasted Beet Hummus with Pita Chips

My kitchen counter looked like a crime scene stained bright fuchsia after a failed attempt at chopping raw beets years ago which is exactly why I switched to roasting them whole. Now the scent of earthy sweetness wafting from the oven signals that something vibrant is about to happen. It is funny how a root vegetable can completely transform a simple snack into a conversation starter.

I once served this bowl to a friend who swore she detested beets in any form watching her hesitation turn into delight after one crunch of a pita chip. We sat there dipping and talking for hours the bright dip slowly disappearing as the sun went down. Seeing that kind of reaction never gets old no matter how often I make it.

Ingredients

• 1 medium beet: Roasting it whole concentrates the sugars so the flavor stays sweet rather than muddy.
• 1 can chickpeas: Make sure you dry them really well to keep the hummus thick and creamy.
• 3 tbsp tahini: Good quality tahini makes a huge difference here so look for a runny consistency.
• 2 tbsp lemon juice: Fresh lemon juice cuts through the richness and wakes up all the other flavors.
• 1 garlic clove: One clove is enough to add a bite without overpowering the subtle beet taste.
• 1/2 tsp cumin and salt: Cumin adds a warm smoky note that pairs beautifully with earthy roots.
• 2 to 4 tbsp cold water: Ice water helps whip the hummus into an incredibly light and airy texture.
• 3 large pita breads: Stale pitas actually crisp up better than fresh ones for these chips.
• 1/2 tsp salt and smoked paprika: Smoked paprika adds a depth that echoes the roasted flavor of the beets.

Instructions

Roast the beet:

Wrap the scrubbed beet in foil and let it bake until a fork slides in easily then let it cool.

Prep the chips:

Cut the bread into triangles and toss them with oil and spices until golden and crisp.

Blend the base:

Toss the cooled beet and chickpeas into the processor with the tahini and garlic to combine.

Refine the texture:

Drizzle in the cold water while the motor runs to achieve that signature cloud like fluffiness.

Assemble the dish:

Swirl the hummus onto a plate and top it with a generous glug of olive oil before serving.

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There is something deeply satisfying about finding a container of this bright magenta spread in the fridge the next morning. It turns a rushed weekday lunch into a moment of edible art that feels like a treat.

Look for beets that feel heavy for their size and have smooth unblemished skin to ensure they roast evenly. Smaller beets tend to be sweeter and more tender than the giant woody ones you sometimes see at the market.

I have found that letting the food processor run for a full minute creates the silkiest result possible. Stop to scrape down the sides a few times to make sure every bit of chickpea gets incorporated.

While pita chips are the classic vessel this hummus pairs wonderfully with crunchy vegetables for a lighter option.

• Try dipping cucumber rounds or carrot sticks for a refreshing crunch.
• A sprinkle of toasted pine nuts adds a lovely buttery texture on top.
• A drizzle of balsamic glaze takes the flavor profile to a whole new level.

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I hope this vibrant recipe brings as much joy to your table as it has to mine. Happy cooking and enjoy every colorful bite.

Recipe Questions & Answers

→ Can I use canned beets instead of fresh?

Fresh roasted beots provide superior flavor and texture, but you can substitute canned beets in a pinch. Drain and rinse them thoroughly before blending, though the taste will be slightly less sweet and vibrant.

→ How do I achieve the smoothest consistency?

Blend the mixture longer than you think necessary, scraping down the sides frequently. Adding cold water one tablespoon at a time helps achieve a silky texture. For ultra-smooth results, peel the chickpeas by pinching them gently to remove the skins.

→ What can I serve besides pita chips?

This versatile spread pairs beautifully with raw vegetable crudités, warm flatbread, or whole grain crackers. It also works well as a sandwich spread or topping for grain bowls and roasted vegetable platters.

→ Can I make this without a food processor?

A high-speed blender works well, though you may need to add more water to help the blades move freely. For a rustic chunky version, you could mash the ingredients by hand with a potato masher, though the texture will be quite different.

→ How long does the hummus keep in the refrigerator?

Stored in an airtight container, the beet hummus stays fresh for up to four days. The pita chips maintain their crunch for about one week when kept sealed at room temperature. Bring chilled hummus to room temperature before serving for the best flavor and texture.

→ Is this suitable for meal prep?

Absolutely. Both components can be made in advance and stored separately. The flavors actually improve after a day or two as the garlic and spices meld. This makes it an excellent option for batch cooking and busy week lunches.