Roasted Beet Hummus Pita Chips (Printable)

Earthy roasted beet blend paired with crunchy pita chips for a flavorful Mediterranean appetizer or snack.

# What You'll Need:

→ Roasted Beet Hummus

01 - 1 medium beet, peeled and diced
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 3 tablespoons tahini
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons extra virgin olive oil
06 - 1 small garlic clove, minced
07 - ½ teaspoon ground cumin
08 - ½ teaspoon salt, or to taste
09 - 2 to 3 tablespoons water, as needed

→ Pita Chips

10 - 4 whole wheat pitas (or gluten-free pita if preferred)
11 - 2 tablespoons olive oil
12 - ½ teaspoon sea salt
13 - ½ teaspoon smoked paprika (optional)

→ Garnish

14 - 1 tablespoon chopped fresh parsley
15 - 1 tablespoon toasted sesame seeds
16 - Olive oil for drizzling

# How-to Steps:

01 - Preheat the oven to 400°F. Toss the diced beet with a drizzle of olive oil and a pinch of salt. Spread on a baking sheet and roast for 30 to 35 minutes until tender. Allow to cool slightly.
02 - Reduce oven temperature to 375°F. Cut pitas into triangles and arrange on a baking sheet. Brush both sides with olive oil, sprinkle with sea salt and smoked paprika. Bake for 8 to 10 minutes, flipping halfway through, until golden and crisp. Let cool before serving.
03 - In a food processor, combine roasted beet, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until smooth, adding water as needed to achieve a creamy texture.
04 - Taste and adjust seasoning if necessary. Transfer the hummus to a serving bowl. Create a swirl on top with the back of a spoon, drizzle with olive oil, and garnish with parsley and toasted sesame seeds. Serve alongside pita chips.

# Expert Pointers:

01 -
  • The roasted beets bring an earthy sweetness that balances the nutty tahini in a way I never expected.
  • Its bright enough to make any spread look special, yet simple enough to throw together on a weeknight.
  • The homemade pita chips are shatteringly crisp and cost a fraction of the store-bought bags.
  • Leftovers actually taste better the next day once the flavors have had time to settle together.
02 -
  • If your hummus tastes flat, it usually needs more lemon juice or salt, not more garlic.
  • Adding the water gradually is key, too much at once and you'll end up with soup instead of dip.
  • Let the beet cool before blending or the heat will make the hummus runny and dull the vibrant color.
03 -
  • If your food processor struggles, add the chickpeas in two batches and scrape down the sides between pulses.
  • Toasting the sesame seeds yourself takes thirty seconds and makes them taste fresher than anything from a jar.
  • For an even smoother texture, peel the chickpeas by rubbing them gently in a towel after rinsing, it's tedious but worth it for special occasions.

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