Roasted Beet Hummus Pita Chips (Printable)
Vibrant roasted beet puree paired with crisp pita chips for a colorful, healthy starter or snack.
# What You Need:
→ Roasted Beet Hummus
01 - 1 medium beet (approximately 5.3 oz), peeled and cut into chunks
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 3 tablespoons tahini
04 - 2 tablespoons olive oil
05 - 2 tablespoons lemon juice (about 1 lemon)
06 - 1 garlic clove, minced
07 - ½ teaspoon ground cumin
08 - ½ teaspoon salt, or to taste
09 - 2 to 3 tablespoons cold water, as needed
→ Pita Chips
10 - 4 whole wheat pita breads or gluten-free pita alternatives
11 - 2 tablespoons olive oil
12 - ½ teaspoon sea salt
13 - ½ teaspoon smoked paprika (optional)
# How-To:
01 - Preheat the oven to 400°F (200°C).
02 - Toss beet chunks with 1 tablespoon olive oil on a baking sheet. Roast for 30 to 35 minutes until tender. Allow to cool slightly.
03 - Reduce oven temperature to 350°F (180°C). Cut pita breads into triangles, brush with olive oil, and season with sea salt and smoked paprika. Arrange on a baking sheet in a single layer and bake for 10 to 12 minutes, turning halfway, until crisp and golden. Let cool completely.
04 - In a food processor, combine roasted beets, chickpeas, tahini, lemon juice, garlic, cumin, and salt. Process until smooth.
05 - With the processor running, slowly add the remaining 1 tablespoon olive oil and 2 to 3 tablespoons cold water until creamy consistency is achieved. Scrape sides as needed. Taste and adjust seasoning.
06 - Transfer the hummus to a serving bowl. Optionally drizzle with extra olive oil. Serve alongside the pita chips.
# Expert Advice:
01 -
- That moment when your guests gasp at the color before they even taste it.
- It's genuinely better than store-bought hummus and takes barely longer than a trip to the grocery store.
- One batch feeds a crowd and keeps beautifully for days, which means less stress.
02 -
- If your hummus breaks or looks grainy, it means your tahini was too thick or your food processor needs more water; keep blending and drizzle water in slowly until it comes together.
- Cold water makes a difference here—it keeps the hummus fluffy instead of dense, so don't skip that step or warm water won't give you the same result.
03 -
- Peeling chickpeas before blending removes the thin skin and makes the hummus dramatically creamier, though it takes patience—worth it for special occasions.
- Taste your hummus at room temperature, not cold from the fridge; the flavors come alive and you'll know exactly how to season it.