Roasted Beet Hummus Pita Chips

I wasn't planning to fall in love with beets that afternoon, but the moment I pulled them from the oven, their edges caramelized and sweet, I knew something had shifted. A friend had brought over a bag of them from the farmers market, and I'd been staring at them for days, unsure what to do. Then I remembered the hummus in my fridge and thought, why not?

The first time I served this at a dinner party, I didn't mention the beets until after everyone had devoured half the bowl. My brother-in-law, who swears he hates beets, went quiet for a second, then shrugged and kept eating. That's when I knew this recipe was a keeper.

Ingredients

• Beet: Roasting transforms it from earthy and raw to sweet and jammy, and that's what makes this hummus sing instead of taste like dirt.
• Chickpeas: Use canned for ease, but rinse them well or the hummus can taste tinny and flat.
• Tahini: This is what makes hummus creamy and rich, so don't skip it or swap it for peanut butter.
• Lemon juice: Freshly squeezed is best, it brightens everything and cuts through the sweetness of the beet.
• Olive oil: A good extra virgin olive oil adds a peppery finish that ties the whole thing together.
• Garlic: One small clove is enough, too much and it overpowers the delicate beet flavor.
• Cumin: Just half a teaspoon adds warmth without making it taste like chili.
• Whole wheat pitas: They crisp up beautifully in the oven and hold up to thick hummus without breaking.
• Smoked paprika: Optional but worth it, it gives the pita chips a subtle smokiness that makes them addictive.
• Parsley and sesame seeds: The garnish isn't just for looks, it adds a fresh herby crunch that balances the creaminess.

Instructions

Roast the beet:

Toss the diced beet with olive oil and salt, spread it on a baking sheet, and roast at 400°F for 30 to 35 minutes until it's fork-tender and starting to caramelize at the edges. Let it cool slightly before blending, or the hummus will be too loose.

Prepare the pita chips:

Lower the oven to 375°F, cut the pitas into triangles, brush both sides with olive oil, and sprinkle with salt and smoked paprika. Bake for 8 to 10 minutes, flipping halfway, until they're golden and crisp.

Blend the hummus:

In a food processor, combine the roasted beet, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt, then blend until smooth, adding water a tablespoon at a time until it's creamy. Taste and adjust the salt or lemon if needed.

Serve:

Transfer the hummus to a bowl, swirl the top with the back of a spoon, drizzle with olive oil, and sprinkle with parsley and sesame seeds. Arrange the pita chips around it and watch it disappear.

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There's something about the way this hummus looks on the table, that bold magenta against white ceramic, that makes it feel like a celebration even on a random Tuesday. It's become my go-to whenever I want to bring something that looks impressive but doesn't make me stressed.

How to Store and Make Ahead

The hummus keeps beautifully in an airtight container in the fridge for up to four days, though the color may darken slightly. I usually make it the night before a gathering and let the flavors meld. The pita chips are best fresh, but you can bake them a few hours ahead and leave them uncovered on the counter so they stay crisp.

What to Serve It With

Beyond pita chips, this hummus is incredible with raw veggies like carrots, cucumbers, and bell peppers, especially if you're keeping things gluten-free. I've also spread it on sandwiches, dolloped it onto grain bowls, and even used it as a base for roasted veggie wraps.

Customizing the Flavor

Once you've made this a few times, it's easy to riff on. A pinch of cayenne adds heat, a spoonful of Greek yogurt makes it tangier, and swapping cumin for coriander gives it a completely different vibe.

• Try adding a tablespoon of pomegranate molasses for a sweet-tart twist.
• Roast the garlic along with the beet for a mellower, caramelized flavor.
• Top with crumbled feta or goat cheese if you're not keeping it vegan.

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This hummus has a way of making people lean in and ask for the recipe, and I love that it's simple enough to share without a long explanation. It's proof that sometimes the best dishes come from just trying something new with what you already have.

Recipe Questions & Answers

→ How do I roast the beets properly?

Toss diced beets with olive oil and salt, then roast at 400°F (200°C) for 30–35 minutes until tender for maximum sweetness and earthiness.

→ Can I make the pita chips gluten-free?

Yes, substitute whole wheat pitas with gluten-free pita bread and bake as usual for crisp, gluten-free chips.

→ What adds creaminess to the hummus?

Tahini and chickpeas blended with lemon juice and olive oil create a smooth, creamy texture, balanced with water as needed.

→ How long can this dish be stored?

Refrigerate the beet spread in an airtight container for up to four days to maintain freshness and flavor.

→ What spices enhance the flavor?

Ground cumin in the spread and smoked paprika on the pita chips add warmth and a subtle smoky depth.

→ Can I prepare any parts ahead of time?

Roast beets and make the hummus mixture ahead, then store chilled. Bake pita chips fresh before serving for best crispness.