Roasted Beet Hummus Pita Chips (Printable)
A creamy, vibrant beet and chickpea dip served with crispy seasoned pita triangles.
# What You’ll Need:
→ Roasted Beet Hummus
01 - 1 medium beet, trimmed and scrubbed
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 3 tablespoons tahini
04 - 2 tablespoons fresh lemon juice (about 1 lemon)
05 - 1 small garlic clove, minced
06 - 2 tablespoons olive oil, plus more for drizzling
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper
10 - 2–3 tablespoons cold water
→ Pita Chips
11 - 3 pita breads (white or whole wheat)
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon sea salt
14 - 1/2 teaspoon smoked paprika (optional)
# How To Make It:
01 - Preheat the oven to 400°F. Wrap the beet in foil and place on a baking sheet. Roast for 40 to 45 minutes until fork-tender. Allow to cool, then peel and chop.
02 - Reduce oven temperature to 375°F. Cut pita breads into triangles and toss with olive oil, sea salt, and smoked paprika if using. Arrange in a single layer on a baking sheet and bake for 10 to 12 minutes, turning halfway through, until golden and crisp. Let cool.
03 - Combine roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and black pepper in a food processor. Blend until mostly smooth.
04 - With the processor running, add cold water one tablespoon at a time until desired creamy texture is achieved. Taste and adjust seasonings as needed.
05 - Transfer hummus to a serving bowl, drizzle with additional olive oil, and garnish with cumin or fresh herbs if desired. Serve alongside the pita chips.
# Expert Advice:
01 -
- The earthiness of roasted beets transforms ordinary hummus into something that tastes like you spent hours developing it, when really it takes about fifteen minutes of actual work.
- Golden pita chips are addictive enough to disappear before guests even sit down, and the whole thing makes you look like you know your way around a kitchen.
- It's naturally vegan and works as a gluten-free appetizer, which means one dish actually covers everyone at the table.
02 -
- Tahini separates naturally—that pool of oil on top of the jar isn't a flaw, it's just how it lives, so stir it in before you measure or your hummus will be grainier than intended.
- The water goes in slowly for a reason: too much at once and your hummus turns into something closer to soup, and there's no way to fix it except starting over.
- Roasted beets stain everything, so wear an apron you don't mind getting pink and work quickly with a dedicated cutting board if you have one.
03 -
- If your hummus comes out too thick, add water a teaspoon at a time rather than guessing, because you can always thin it but you can't un-thin it.
- Taste as you season rather than measuring by feel—the salt should enhance without screaming, and the lemon juice should brighten rather than pucker.