Roasted Beet Hummus Pita Chips

I was cleaning out the fridge one Saturday morning when I found two lonely beets I'd forgotten about, their skins already wrinkled. Instead of tossing them, I roasted them until they were tender and sweet, then blended them into my usual chickpea hummus. The color alone stopped me in my tracks—this deep magenta swirl that looked almost too pretty to eat.

The first time I brought this to a potluck, someone asked if I'd bought it from a fancy deli. I laughed because I'd made it in under an hour, mostly hands-off while the beets roasted. Watching people scoop it up with those golden pita triangles, I realized how something so unpretentious could still feel like a gift.

Ingredients

• Medium beet: Roasting transforms its raw earthiness into caramelized sweetness, and peeling it beforehand saves you from purple-stained hands later.
• Chickpeas: The backbone of any hummus, they blend into creamy smoothness and soak up every bit of garlic and lemon you add.
• Tahini: This sesame paste can be bitter if it sits too long, so stir the jar well before measuring to reincorporate the oils.
• Fresh lemon juice: Bottled juice lacks the bright acidity that wakes up the whole dip, so squeeze a real lemon if you can.
• Extra virgin olive oil: A fruity oil makes a noticeable difference here, both in the blend and drizzled on top.
• Garlic clove: One small clove is enough, raw garlic can overpower the delicate beet flavor if you go heavy.
• Ground cumin: It adds a warm, smoky undertone that ties the earthiness of the beet to the chickpeas.
• Whole wheat pitas: They crisp up beautifully in the oven, and their nutty flavor complements the hummus better than plain white.
• Smoked paprika: Optional but worth it, it gives the chips a subtle campfire edge that people always notice.
• Fresh parsley and sesame seeds: The final flourish, they add color and a gentle crunch that makes the bowl look intentional.

Instructions

Roast the beet:

Preheat your oven to 400°F and toss the diced beet with a little olive oil and salt. Spread it on a baking sheet and roast for 30 to 35 minutes until a fork slides through easily, then let it cool while you prep everything else.

Prepare the pita chips:

Lower the oven to 375°F, cut your pitas into triangles, and brush both sides with olive oil. Sprinkle with salt and smoked paprika if using, then bake for 8 to 10 minutes, flipping halfway, until they turn golden and crisp.

Blend the hummus:

Combine the cooled beet, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor. Blend until smooth, adding water a tablespoon at a time until it reaches a creamy, scoopable texture.

Adjust and serve:

Taste and add more salt or lemon if needed, then transfer to a bowl. Use the back of a spoon to swirl the top, drizzle with olive oil, and scatter parsley and sesame seeds over everything before serving with the warm pita chips.

Save

I remember serving this to my neighbor who swore she hated beets. She ate half the bowl before I told her what was in it, and her face went from shock to reluctant admiration. Sometimes the things we think we dislike just need a different introduction.

Getting Ahead

The hummus keeps beautifully in the fridge for up to four days, and I've found it actually tastes better on day two when the garlic mellows out. Just bring it to room temperature before serving and give it a fresh drizzle of olive oil to wake it up.

Swaps and Variations

If you want more heat, a pinch of cayenne or extra smoked paprika in the hummus itself adds a gentle kick. For a gluten-free version, swap the pita for rice crackers or serve it with cucumber rounds and carrot sticks, which also lighten the whole thing up.

Serving Ideas

This works as an appetizer before dinner, but I've also packed it in a lunchbox with raw veggies and called it a meal. The pita chips are dangerously snackable on their own, so you might want to make extra.

• Serve alongside falafel and tabbouleh for a full Mediterranean spread.
• Use it as a sandwich spread in place of mayo for a creamy, nutrient-packed layer.
• Pair with a crisp white wine or sparkling water with lemon for a light, refreshing snack.

Save

Every time I make this, I'm reminded that the best recipes are the ones you stumble into by accident. I hope this one surprises you the same way it did me.

Recipe FAQs

→ How do I roast beets for best flavor?

Roast diced beets at 400°F (200°C) with olive oil and salt for 30–35 minutes until tender to enhance their natural sweetness.

→ Can I make the hummus smooth without food processor?

Using a food processor yields the smoothest blend, but a sturdy blender or immersion blender can work with patience and small batches.

→ How do I keep pita chips crispy?

Bake pita triangles at 375°F (190°C) brushed with olive oil, flipping halfway until golden and crisp. Cool completely before serving.

→ What can I use to garnish the hummus?

Chopped fresh parsley, toasted sesame seeds, and a drizzle of olive oil add flavor, texture, and visual appeal.

→ Is there a gluten-free option?

Use gluten-free pita bread for chips and check all ingredients to ensure they meet gluten-free standards.

→ How to adjust hummus consistency?

Add water gradually during blending to reach a creamy, spreadable texture without thinning the flavors.