Roasted Beet Hummus Pita Chips

The first time I made beet hummus was completely by accident. I'd roasted beets for a salad and had a can of chickpeas sitting on my counter, and instead of the usual tahini-and-garlic routine, I threw the beets into the food processor on a whim. The result was this shocking magenta dip that tasted like summer in a bowl, and I've been making it ever since for anyone who walks through my kitchen door.

I made this for a potluck where I didn't know many people, and watching a room full of strangers gather around a beet dip felt oddly powerful. Someone asked if I'd bought it from a fancy grocery store, and I didn't correct them until they asked for seconds. That's when I realized the best food is the kind that makes people feel like they're eating something special.

Ingredients

• Medium beet (about 150 g): Roasting brings out the natural sweetness and creates that stunning deep color without any earthiness overpowering the dip.
• Canned chickpeas (400 g): Drain and rinse them thoroughly so the hummus stays creamy instead of gummy.
• Tahini (3 tbsp): This is your secret to silky texture; don't skip it or use peanut butter as a substitute.
• Olive oil (2 tbsp plus more for drizzling): Use a quality oil you'd actually taste on bread, because you will.
• Lemon juice (2 tbsp): Freshly squeezed makes all the difference; bottled juice tastes flat by comparison.
• Garlic clove (1, minced): Just one is enough; you want the beet to shine, not get buried under garlic.
• Ground cumin (1/2 tsp): This spice echoes Mediterranean flavors and ties everything together beautifully.
• Salt (1/2 tsp): Start here and taste as you go; you'll likely add more.
• Cold water (2–3 tbsp): Add gradually to control the thickness and get it exactly right.
• Whole wheat pita breads (4): Slice and bake them yourself for that satisfying snap that store-bought chips can't match.
• Sea salt and smoked paprika (for chips): The paprika adds warmth and color; the salt brings out toasted flavors.

Instructions

Start with the beets:

Heat your oven to 200°C and cut peeled beets into chunks roughly the size of walnuts. Toss them with olive oil and slide them into the oven; they'll soften in about 30 to 35 minutes and fill your kitchen with an earthy, sweet smell that will make you hungry before you even finish cooking.

Prepare the pita chips:

Once the beets are almost done, lower the oven to 180°C and cut your pita breads into triangles. Brush them lightly with olive oil, sprinkle with salt and smoked paprika, and spread them on a baking sheet so they bake evenly. They'll turn golden and crispy in about 10 to 12 minutes, and you'll want to steal them straight from the oven.

Blend into creaminess:

In a food processor, combine the cooled roasted beets, drained chickpeas, tahini, lemon juice, minced garlic, cumin, and salt. Blend until the mixture is smooth and deep magenta, scraping down the sides once or twice.

Add the final touches:

With the motor still running, slowly drizzle in the remaining olive oil and cold water until the hummus reaches that perfect spreadable-but-not-too-thin consistency. It should hold its shape on a spoon but be creamy enough to dip into.

Serve and enjoy:

Transfer the hummus to a serving bowl and drizzle with a little extra olive oil if you want it to look restaurant-quality. Arrange your crisp pita chips around it and watch them disappear.

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Someone once told me that beet hummus reminds them of their grandmother's kitchen in Lebanon, even though they'd never tasted it before. That's when I understood that food carries memories we haven't lived yet, and sometimes the most powerful recipes are the ones that feel instantly familiar.

Why Beets Transform Everything

Beets have this quiet power in a hummus that regular versions don't. They add natural sweetness without any sugar, create that stop-you-in-your-tracks color, and somehow make the whole thing feel like you're eating something both indulgent and healthy at the same time. Plus, if you ever accidentally overbuy beets at the farmer's market, this recipe saves the day.

The Pita Chip Secret

Homemade pita chips are one of those kitchen skills that feels simple once you understand it. The key is brushing rather than drizzling oil so they don't get soggy, and watching them carefully in those last few minutes so they turn crispy instead of burnt. If you time it right, you'll pull them out golden and fragrant, and they'll stay crunchy for days if you can keep yourself from eating them all in one sitting.

Beyond the Bowl

This hummus isn't just an appetizer if you don't want it to be. Spread it on toast for breakfast, dollop it on grain bowls, or use it as a sandwich spread where mayonnaise usually goes.

• Pair it with roasted vegetables, crispy chickpeas, or fresh herbs for a completely different moment.
• If you're serving a crowd, double the recipe because it disappears faster than you'd expect.
• Store it in an airtight container with a little olive oil on top to keep it fresh and protected.

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This recipe has become my go-to when I want to cook something that feels like I tried harder than I actually did. It's the kind of food that makes people think you spent hours in the kitchen, when really you just roasted some vegetables and let your food processor do the work.

Recipe Questions & Answers

→ How do I roast beets for the dip?

Peel and cut beets into chunks, toss with olive oil, and roast at 200°C (400°F) for 30–35 minutes until tender.

→ Can I make the pita chips gluten-free?

Yes, substitute whole wheat pita with certified gluten-free pita breads before baking.

→ What gives the hummus its creamy texture?

Blending roasted beets, chickpeas, tahini, lemon juice, and olive oil along with cold water creates a smooth, creamy consistency.

→ How can I add more flavor to the pita chips?

Sprinkle smoked paprika or chili flakes on the pita before baking for a smoky or spicy kick.

→ How long does the dip keep fresh?

Store it in the refrigerator for up to 4 days, keeping it covered to maintain freshness.