Roasted Beet Hummus Pita Chips (Print)

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

# What You Need:

→ Roasted Beet Hummus

01 - 1 medium beet, peeled and cut into chunks (about 5.3 oz)
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 - 1/2 teaspoon ground cumin
08 - 1/2 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
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon sea salt
13 - 1/2 teaspoon smoked paprika (optional)

# How to Make:

01 - Preheat oven to 400°F. Place beet chunks on a baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat. Roast for 30 to 35 minutes until tender. Allow to cool slightly.
02 - Reduce oven temperature to 350°F. Cut pita breads into triangles, brush with olive oil, and sprinkle with sea salt and smoked paprika if using. Arrange in a single layer on a baking sheet. Bake for 10 to 12 minutes until golden and crisp, turning halfway through. Cool completely.
03 - In a food processor, combine roasted beets, chickpeas, tahini, lemon juice, minced garlic, cumin, and salt. Blend until smooth.
04 - With the processor running, drizzle in remaining olive oil and 2 to 3 tablespoons cold water. Blend until creamy, scraping down the sides as needed. Adjust seasoning to taste.
05 - Transfer hummus to a serving bowl, drizzle with extra olive oil if desired, and serve alongside pita chips.

# Expert Advice:

01 -
  • The color alone will make people ask for the recipe before they even taste it.
  • It's naturally vegan and gluten-free, so it works for almost every diet without feeling like a compromise.
  • Once you master it, you can have it ready in just over an hour, pita chips and all.
02 -
  • Don't skip cooling the roasted beets before blending; hot beets can make the hummus separate or become grainy.
  • Peeling the chickpeas before blending makes a noticeable difference in creaminess, though it's tedious—totally worth it if you have the patience.
  • The hummus will thicken slightly as it cools, so if you're making it ahead, don't make it thinner than you think you want.
03 -
  • If your hummus tastes bitter, you've likely used too much garlic or cooked the beets too long; start with less garlic next time and watch the roasting time closely.
  • Add a tiny pinch of chili flakes if you want subtle warmth, or swirl in a spoonful of harissa if you're craving something bold and spicy.

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