Roasted Beet Hummus Pita Chips

I stumbled on this recipe after buying too many beets at the farmers market one Saturday. I had no plan for them, just that deep magenta color pulling me in. When I blended the first batch with chickpeas and tahini, the food processor turned everything this shocking pink that made me laugh out loud. It tasted even better than it looked.

I brought this to a potluck once and watched someone who swore they hated beets go back for thirds. She kept dipping pita chips and asking what made it so creamy. When I told her it was beets, she didnt believe me until I showed her the recipe on my phone. That moment made me realize how roasting changes everything about a vegetable.

Ingredients

• Medium beet, peeled and diced: Roasting brings out its earthy sweetness and deep color, so dont skip this step or the hummus will taste raw and sharp.
• Chickpeas, drained and rinsed: The base of the hummus, lending protein and that classic creamy texture when blended smooth.
• Tahini: This sesame paste is what makes hummus taste like hummus, rich and nutty with a slight bitterness that grounds the sweetness.
• Fresh lemon juice: Brightens everything and cuts through the richness, I always add a little extra because I love that tang.
• Extra virgin olive oil: Use a good one here, it adds fruity depth and helps the hummus whip up silky.
• Garlic clove, minced: Just one small clove is enough, raw garlic can overpower the delicate beet flavor if youre not careful.
• Ground cumin: A warm, earthy spice that ties the beet and chickpeas together beautifully.
• Salt: Essential for bringing out every flavor, taste as you go and adjust to your preference.
• Water: Thins the hummus to the perfect dippable consistency, add it slowly so you dont make it too loose.
• Whole wheat pitas: These crisp up beautifully in the oven and hold up to thick hummus without breaking.
• Olive oil for pita chips: Brushing both sides ensures even browning and that addictive crunch.
• Sea salt and smoked paprika: Simple seasonings that make homemade pita chips taste like something from a fancy restaurant.
• Fresh parsley and toasted sesame seeds: The finishing touches that add color, texture, and a little nutty crunch on top.

Instructions

Roast the beet:

Preheat your oven to 400°F (200°C), toss the diced beet with a little olive oil and salt, then spread it on a baking sheet. Roast for 30 to 35 minutes until the pieces are fork tender and starting to caramelize at the edges.

Prepare the pita chips:

Lower the oven to 375°F (190°C), cut the pitas into triangles, and arrange them on a baking sheet. Brush both sides with olive oil, sprinkle with salt and smoked paprika, then bake for 8 to 10 minutes, flipping halfway, until theyre golden and crispy.

Blend the hummus:

In a food processor, combine the cooled roasted beet, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until completely smooth, adding water a tablespoon at a time until you reach a creamy, spreadable consistency.

Adjust and serve:

Taste the hummus and add more salt, lemon, or cumin if needed. Transfer to a serving bowl, swirl the top with the back of a spoon, drizzle with olive oil, and sprinkle with parsley and sesame seeds.

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My neighbor once told me this hummus reminded her of her grandmothers garden in Lebanon, even though her grandmother never made it with beets. She said it was the smell of the tahini and lemon together that brought her back. We sat on my porch eating the whole bowl with warm pita, and she told me stories until the sun went down.

How to Store and Reheat

The hummus keeps beautifully in an airtight container in the fridge for up to four days, and honestly it tastes even better on day two when the flavors have melded. The pita chips lose their crunch after a few hours, so I store them separately in a sealed bag at room temperature and make fresh ones if I need to. If the hummus thickens up in the fridge, just stir in a tablespoon of water or olive oil to loosen it back up.

Serving Suggestions

I love spreading this on toast with avocado and a sprinkle of sea salt for breakfast, or serving it with cucumber sticks, carrot coins, and bell pepper strips for a lighter snack. Its also incredible as part of a mezze platter alongside olives, stuffed grape leaves, and warm flatbread. Once I even used it as a sandwich spread with roasted vegetables and it was better than any mayo.

Common Mistakes to Avoid

The biggest mistake is not roasting the beet long enough, undercooked beets will make the hummus taste earthy in a bad way and the texture will be grainy. Another thing I learned the hard way is using too much garlic, it can completely take over and mask the sweetness of the beet. And please dont skip rinsing the chickpeas, the canning liquid can make the hummus taste metallic and weird.

• Always taste before serving and adjust the seasoning, every batch is a little different depending on your beets and tahini.
• Use a high powered blender or food processor for the creamiest result, a regular blender might leave it chunky.
• If youre making this for a party, double the recipe because it disappears faster than you think.

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This hummus has become my go to whenever I want to feel like Im taking care of myself and anyone I feed. Theres something about the color, the taste, and the way it makes people smile that keeps me coming back to it.

Frequently Asked Questions

→ How do I roast beets properly?

Preheat the oven to 400°F (200°C), toss diced beets with olive oil and salt, and roast on a baking sheet for 30-35 minutes until tender. Let them cool slightly before blending.

→ Can I make pita chips gluten-free?

Yes, use gluten-free pita bread to make the chips, following the same baking instructions for a crispy texture.

→ How should I store the hummus and chips?

Store the hummus in an airtight container in the refrigerator for up to 4 days. Pita chips are best kept in an airtight container at room temperature to maintain crispness.

→ What spices enhance the flavor of this dish?

Ground cumin adds warmth to the hummus, while smoked paprika on the pita chips provides a subtle smoky note. A pinch of cayenne can add heat if desired.

→ Is this dish suitable for vegan and gluten-free diets?

Absolutely, the hummus is naturally vegan. Use gluten-free pita to accommodate gluten-free needs.