Roasted Beet Hummus Pita Chips (Printable)

Earthy roasted beet blend paired with crunchy pita chips for a colorful, healthy appetizer or snack.

# What You Need:

→ Roasted Beet Hummus

01 - 1 medium beet, peeled and diced
02 - 1 (15 oz) can chickpeas, drained and rinsed
03 - 3 tablespoons tahini
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons extra virgin olive oil
06 - 1 small garlic clove, minced
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon salt, or to taste
09 - 2 to 3 tablespoons water, as needed

→ Pita Chips

10 - 4 whole wheat pitas (or gluten-free pitas)
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon sea salt
13 - 1/2 teaspoon smoked paprika (optional)

→ Garnish

14 - 1 tablespoon chopped fresh parsley
15 - 1 tablespoon toasted sesame seeds
16 - Drizzle of olive oil

# How-To:

01 - Set the oven to 400°F.
02 - Toss diced beet with a drizzle of olive oil and a pinch of salt, spread on a baking sheet, and roast for 30 to 35 minutes until tender. Allow to cool slightly.
03 - Reduce oven temperature to 375°F. Cut pitas into triangles, arrange on a baking sheet, brush both sides with olive oil, sprinkle with salt and smoked paprika, then bake for 8 to 10 minutes, flipping halfway until golden and crisp. Cool before serving.
04 - In a food processor, combine roasted beets, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until smooth, adding water as needed to reach a creamy texture.
05 - Taste the mixture and adjust salt or spices if necessary.
06 - Transfer hummus to a serving bowl, create a swirl on top, drizzle with olive oil, and sprinkle with parsley and toasted sesame seeds. Serve alongside pita chips.

# Expert Advice:

01 -
  • The roasted beets add natural sweetness and turn the hummus into something people actually ask you to bring to gatherings.
  • Homemade pita chips are so much better than store-bought, and theyre ready in under ten minutes.
  • Its bright, filling, and feels fancy even though youre just roasting a vegetable and pressing a button on the food processor.
02 -
  • Let the roasted beet cool before blending or the hummus will be warm and runny instead of thick and creamy.
  • Dont skip rinsing the chickpeas—the canning liquid makes the hummus taste tinny and weird.
  • If your hummus is too thick, add water one tablespoon at a time, not more olive oil, or itll separate and get greasy.
03 -
  • Roast an extra beet or two while the ovens on and keep them in the fridge for salads or grain bowls later in the week.
  • If you want your hummus ultra smooth, peel the skins off the chickpeas before blending—it takes a few extra minutes but makes a noticeable difference.
  • Brush the pita chips with olive oil on both sides, not just one, or theyll curl up and brown unevenly.

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