Roasted Beet Hummus Pita Chips (Printable Version)

Earthy roasted beets blended with creamy hummus and served alongside crispy pita chips for a flavorful snack.

# What You’ll Need:

→ Roasted Beet Hummus

01 - 1 medium beet, peeled and diced
02 - 1 (15 oz) can 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 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon salt, or to taste
09 - 2 to 3 tablespoons water, as needed

→ Pita Chips

10 - 4 whole wheat pitas (substitute gluten-free pita if desired)
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon sea salt
13 - 1/2 teaspoon smoked paprika (optional)

→ Garnish

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

# Directions:

01 - Preheat the oven to 400°F. Toss the diced beet with a drizzle of olive oil and a pinch of salt. Spread evenly 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, then sprinkle with sea salt and smoked paprika if using. 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, fresh lemon juice, olive oil, minced garlic, ground cumin, and salt. Blend until smooth, adding water as needed to achieve a creamy consistency.
04 - Taste the hummus and adjust salt or other seasonings as desired.
05 - Transfer the hummus to a serving bowl. Use the back of a spoon to create a swirl on top, drizzle with olive oil, and sprinkle with chopped parsley and toasted sesame seeds.
06 - Serve the beet hummus alongside the crispy pita chips.

# Top Tips:

01 -
  • The roasted beets add a natural sweetness that balances the tangy lemon and nutty tahini without any sugar.
  • Its a showstopper on any table, bright and beautiful, and people always ask for the recipe.
  • You can make it days ahead and the flavor only gets better as it sits in the fridge.
02 -
  • Let the roasted beet cool for at least 10 minutes before blending or the heat will make the hummus runny and thin.
  • If your hummus tastes flat, it probably needs more lemon juice and salt, I learned this after making bland batches for months.
  • Dont overbake the pita chips or theyll turn bitter and hard, watch them closely in the last few minutes.
03 -
  • Add a pinch of cayenne or extra smoked paprika to the hummus if you want a little heat and smokiness.
  • Toast your sesame seeds in a dry skillet for one minute before sprinkling them on top, it makes them taste nutty and fragrant.
  • If you want an even silkier hummus, peel the chickpeas before blending, it takes time but the texture is incredible.

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