Roasted Beet Hummus Pita Chips

One Tuesday afternoon, I was rummaging through my crisper drawer when I spotted a lonely beet—deep purple, firm, practically glowing under the kitchen light. It felt wasteful to roast it alone, so I decided to turn it into something spectacular: a hummus that would shock everyone at the table with its vivid magenta color and unexpectedly creamy texture. The moment my friends saw it, their eyes went wide, and I knew I'd stumbled onto something special.

I made this for a potluck last spring, and it arrived at the party in a bright white bowl that made the hummus's magenta hue even more dramatic. Within minutes, someone asked for the recipe, then another person, and by the end of the night, I'd written it down three times on napkins. That's when I realized this wasn't just a way to use up a beet—it was a dish people genuinely wanted to recreate in their own kitchens.

Ingredients

• 1 medium beet (about 150 g), peeled and cut into chunks: Sweet, earthy roasted beets are the star here—they give the hummus its stunning color and subtle sweetness that balances the tahini beautifully.
• 1 can (400 g) chickpeas, drained and rinsed: Don't skip the rinsing step; it removes the starchy liquid that can make hummus gluey instead of creamy.
• 3 tbsp tahini: This sesame paste provides richness and that signature hummus texture—make sure it's well-stirred before measuring.
• 2 tbsp olive oil: Use good olive oil here since you'll taste it directly; it rounds out the earthiness of the beets.
• 2 tbsp lemon juice (about 1 lemon): Fresh lemon juice brightens everything and prevents the hummus from tasting dull or one-dimensional.
• 1 garlic clove, minced: Just one clove keeps things subtle; too much will overpower the delicate beet flavor.
• 1/2 tsp ground cumin: A warming spice that echoes Middle Eastern roots and deepens the overall flavor without any harshness.
• 1/2 tsp salt, or to taste: Salt is essential for bringing out the natural sweetness and balancing the tahini.
• 2–3 tbsp cold water (as needed): This is your texture control—add gradually until you reach that perfect creamy consistency.
• 4 whole wheat pita breads: Whole wheat adds nutty flavor and holds together better than white pita when you're cutting and brushing them.
• 2 tbsp olive oil (for chips): A light coating is all you need; too much and they'll be greasy instead of crispy.
• 1/2 tsp sea salt: Sea salt has larger crystals that cling better to the chips than table salt.
• 1/2 tsp smoked paprika (optional): This adds a subtle smokiness that makes people ask what that intriguing flavor is.

Instructions

Get your oven ready and start the beets:

Preheat to 200°C (400°F). Cut your beet into chunks about the size of walnuts so they roast evenly and quickly. Toss them with a tablespoon of olive oil, spread them on a baking sheet, and slide them into the oven—you'll know they're done when a fork slides through with no resistance, usually around 30–35 minutes.

While beets roast, prepare the pita chips:

Cut each pita into six or eight triangles—don't overthink the size; rustic is actually better. Brush each piece lightly with olive oil on both sides using a pastry brush, then sprinkle with sea salt and smoked paprika. Spread them in a single layer on a baking sheet.

Bake the chips to golden perfection:

Lower the oven to 180°C (350°F) and bake the chips for 10–12 minutes, turning them halfway through so they brown evenly. Watch them during the last few minutes—they go from perfectly crisp to burnt in about 30 seconds. They'll crisp up even more as they cool, so pull them out when they're still just barely soft.

Build the hummus in your food processor:

Once the beets have cooled slightly, add them to the processor along with drained chickpeas, tahini, lemon juice, minced garlic, cumin, and salt. Blend until everything is combined and starting to break down, about 30 seconds.

Cream it to silky perfection:

With the motor running, drizzle in the remaining olive oil slowly, then add the cold water a little at a time, blending constantly. Stop every few seconds to scrape down the sides—this ensures everything gets evenly blended and no chunks of beet hide at the bottom. You're aiming for hummus you could practically spoon onto your tongue.

Taste and finish:

Give it a taste and adjust—maybe it needs more salt, another squeeze of lemon, or a touch more garlic. Transfer to a bowl, drizzle with a little extra olive oil if you're feeling fancy, and serve immediately with those crispy pita chips.

Save

The first time someone dipped a warm pita chip into this hummus, their whole face lit up—that moment when food becomes an experience rather than just sustenance. I realized then that the most memorable dishes aren't always the complicated ones; sometimes it's the simplest combination of sweet, creamy, and crispy that lingers in people's memories.

The Magic of Roasted Beets

Roasting beets transforms them completely—the heat concentrates their natural sugars and creates this deep, almost caramel-like sweetness that's completely different from raw or boiled beets. I used to boil them out of habit until someone mentioned roasting, and I genuinely wondered why I'd wasted years making them taste flat and watery. The difference is so noticeable that if you're used to beet hummus tasting earthy and slightly off-putting, this version will surprise you entirely.

Making Pita Chips That Actually Stay Crispy

The secret is baking them at a lower temperature than most recipes suggest and being ruthlessly patient about letting them cool completely on the baking sheet before eating any—I know it's torture, but they continue crisping as they cool and will stay crunchy in a container for days. I learned this the hard way by pulling them out warm and biting into one that tasted crispy but turned soggy within an hour. Once I started letting them sit undisturbed on the sheet for at least 15 minutes, they stayed shatteringly crispy, and I stopped making new batches every other day.

Why This Works as Both Appetizer and Snack

There's something about the combination of protein-rich chickpeas, nutrient-dense beets, and the wholesome whole grain of the pita chips that makes this feel like food that's genuinely good for you—but it's so delicious that nobody cares. I've brought this to book clubs, dinner parties, and even just kept a batch in my fridge to graze on while cooking dinner. It's one of those rare recipes that makes you feel simultaneously indulgent and virtuous.

• Make extra pita chips and store them in an airtight container; they're perfect for unexpected guests or midnight snacking.
• If the hummus separates slightly after sitting in the fridge, give it a quick stir or add another splash of cold water and blend again.
• This hummus also pairs beautifully with raw vegetables like cucumber sticks, cherry tomatoes, or bell pepper strips if you want to extend the snacking experience.

Save

This recipe has become my answer to the question I hear over and over: what's something delicious I can bring that feels a little special? It's approachable enough that anyone can make it, but beautiful and flavorful enough that it feels like you actually tried. That's the mark of a recipe worth keeping around.

Recipe FAQs

→ How do I achieve a smooth hummus texture?

Peeling the chickpeas before blending and adding cold water gradually helps achieve creaminess. Blending thoroughly until silky also improves texture.

→ Can I make the pita chips gluten-free?

Yes, use certified gluten-free pita bread and prepare chips the same way by brushing with olive oil and baking until golden and crisp.

→ What is the best way to roast beets?

Cut peeled beets into chunks, toss with olive oil, roast at 200°C (400°F) for 30-35 minutes until tender, then cool slightly before blending.

→ How should I store the hummus?

Store in an airtight container in the refrigerator and consume within 4 days for freshness and flavor.

→ What can I serve alongside the hummus and pita chips?

Raw vegetables like carrot sticks, cucumbers, and bell peppers complement the flavors and add crunch for a wholesome snack.