Roasted Beet Hummus Pita Chips (Printable)
A creamy blend of roasted beets and chickpeas paired with crisp baked pita chips for a vibrant snack.
# What You'll Need:
→ Roasted Beet Hummus
01 - 1 medium beet, peeled and cut into chunks (about 5.3 oz)
02 - 1 can chickpeas, drained and rinsed (14 oz)
03 - 3 tbsp tahini
04 - 2 tbsp olive oil
05 - 2 tbsp lemon juice (about 1 lemon)
06 - 1 garlic clove, minced
07 - 1/2 tsp ground cumin
08 - 1/2 tsp salt, or to taste
09 - 2 to 3 tbsp cold water, as needed
→ Pita Chips
10 - 4 whole wheat pita breads or gluten-free pita
11 - 2 tbsp olive oil
12 - 1/2 tsp sea salt
13 - 1/2 tsp smoked paprika (optional)
# How-to Steps:
01 - Preheat the oven to 400°F.
02 - Place beet chunks on a baking sheet, drizzle with 1 tablespoon olive oil, toss to coat, and roast for 30 to 35 minutes until tender. Allow to cool slightly.
03 - Reduce oven temperature to 350°F. Cut pita breads into triangles, brush with olive oil, sprinkle with sea salt and smoked paprika if using. Arrange in a single layer on a baking sheet.
04 - Bake pita triangles for 10 to 12 minutes until golden and crisp, turning halfway through. Let cool completely.
05 - Combine roasted beets, chickpeas, tahini, lemon juice, minced garlic, ground cumin, and salt in a food processor. Blend until smooth.
06 - With the motor running, drizzle in remaining olive oil and 2 to 3 tablespoons cold water until creamy. Scrape down sides as needed and adjust seasoning to taste.
07 - Transfer hummus to a serving bowl, optionally drizzle with olive oil, and serve with pita chips.
# Expert Pointers:
01 -
- The color is so stunning you'll want to photograph it before anyone eats it—beet hummus stops conversations.
- It tastes fresher and less heavy than traditional hummus, with a natural sweetness that makes it dangerously easy to keep eating.
- Those homemade pita chips have an addictive crunch that store-bought ones can never match.
02 -
- Cold water is crucial—warm water makes the hummus grainy, but cold water keeps it silky and smooth, so don't skip chilling it.
- If your hummus tastes slightly bitter, you've either used too much cumin or your beet was past its prime; fresh, sweet beets make all the difference.
- The beet skins slip off like butter when they've cooled for just a minute or two—but don't wait too long or they'll stick.
03 -
- Peel your roasted beets while they're still warm—their skins slip off like they were never meant to stick in the first place, but once they cool, they become stubborn.
- If someone at your table has beet anxiety (yes, it's real), serve the hummus in a small bowl nestled in ice with the chips arranged around it—the presentation alone converts skeptics.