Roasted Beet Hummus Pita Chips (Printable Version)

Creamy roasted beets blended with chickpeas, paired with crisp pita chips for a colorful, healthy snack.

# What You’ll Need:

→ Roasted Beet Hummus

01 - 1 medium beet (about 5.3 ounces), peeled and cut into chunks
02 - 1 can (15 ounces) chickpeas, drained and rinsed
03 - 3 tablespoons tahini
04 - 2 tablespoons olive oil
05 - 2 tablespoons fresh lemon juice (about 1 lemon)
06 - 1 garlic clove, minced
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon salt, or to taste
09 - 2 to 3 tablespoons cold water, as needed

→ Pita Chips

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

# Directions:

01 - Set oven temperature to 400°F.
02 - Place beet chunks on a baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat evenly. Roast for 30 to 35 minutes until tender. Allow to cool slightly.
03 - Reduce oven heat 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, flipping halfway through. Remove and cool completely.
05 - In a food processor, blend roasted beets, chickpeas, tahini, lemon juice, minced garlic, cumin, and salt until smooth.
06 - With processor running, steadily add remaining olive oil and 2 to 3 tablespoons cold water, blending until creamy. Scrape sides as needed and adjust seasoning to taste.
07 - Transfer hummus to a serving bowl, drizzle with extra olive oil if desired, and serve with pita chips.

# Top Tips:

01 -
  • It's vegan and gluten-free without any fuss or weird substitutes—just real, whole ingredients.
  • The color alone will make people think you spent your whole day cooking.
  • Crispy pita chips you make yourself taste infinitely better than anything store-bought, and they're gone within minutes.
02 -
  • If your hummus comes out grainy instead of silky, blame the chickpeas—peeling them before blending makes all the difference, even though it feels tedious.
  • Don't skip the cold water addition; it's what turns this from thick paste into the creamy dip everyone scoops from the bowl with their bare hands.
  • Pita chips go stale if stored with the hummus, so keep them separate and in an airtight container.
03 -
  • Make the chips and hummus on the same baking day so you can use the oven twice efficiently—beets first at high heat, then chips at lower heat once the beets are done.
  • If your food processor is struggling, add the water a tablespoon at a time until you hit that perfect creamy texture; too much water and you'll have soup instead of dip.

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