Roasted Beet Hummus with Pita Chips (Printable)
Earthy sweet beets blended into creamy hummus, paired with golden crisp pita chips for dipping.
# What You'll Need:
→ For the Roasted Beet Hummus
01 - 1 medium beet (about 4.2 oz), trimmed and scrubbed
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 3 tablespoons tahini
04 - 2 tablespoons extra-virgin olive oil
05 - 2 tablespoons freshly squeezed lemon juice
06 - 1 garlic clove, minced
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon sea salt, or to taste
09 - 2-4 tablespoons cold water, as needed
→ For the Pita Chips
10 - 3 large pita breads
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon sea salt
13 - 1/2 teaspoon smoked paprika (optional)
# How-to Steps:
01 - Preheat oven to 400°F. Wrap the beet in foil and roast for 40-45 minutes, or until tender when pierced with a fork. Let cool, then peel and roughly chop.
02 - Reduce oven temperature to 375°F. Cut pita breads into triangles. Toss with olive oil, salt, and smoked paprika if using. Spread on a baking sheet in a single layer and bake for 8-10 minutes, flipping halfway, until golden and crisp. Cool completely.
03 - In a food processor, combine the roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, scraping down sides as needed. Add cold water, 1 tablespoon at a time, until desired consistency is reached.
04 - Taste and adjust seasoning if needed. Transfer hummus to a serving bowl and drizzle with extra olive oil if desired. Serve with the homemade pita chips.
# Expert Pointers:
01 -
- The natural sweetness from roasted beets balances perfectly with tangy lemon and nutty tahini
- Homemade pita chips are infinitely better than store bought and incredibly simple to make
- This hummus keeps beautifully for days, making it perfect for meal prep or unexpected guests
02 -
- The beet must be completely cooled before blending, or it can make the hummus oddly watery and affect the texture
- Room temperature tahini blends much more smoothly than cold from the fridge
- Letting the hummus sit for 30 minutes before serving allows the flavors to meld and develop
03 -
- Reserve some chickpeas to fold in whole after blending for extra texture and visual appeal
- A splash of ice water while blending creates an irresistibly fluffy and creamy consistency