Roasted Beet Hummus Pita Chips (Printable)
Smooth blend of roasted beets and chickpeas paired with crispy, golden pita chips.
# 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 tbsp tahini
04 - 2 tbsp fresh lemon juice (about 1 lemon)
05 - 1 small garlic clove, minced
06 - 2 tbsp olive oil, plus more for drizzling
07 - 1/2 tsp ground cumin
08 - 1/2 tsp salt, or to taste
09 - 1/4 tsp black pepper
10 - 2 to 3 tbsp cold water
→ Pita Chips
11 - 3 pita breads (white or whole wheat)
12 - 2 tbsp olive oil
13 - 1/2 tsp sea salt
14 - 1/2 tsp smoked paprika (optional)
# How To Make:
01 - Preheat oven to 400°F. Wrap beet in foil and place on a baking sheet. Roast for 40 to 45 minutes until fork-tender. Cool, peel, and chop.
02 - Lower oven temperature to 375°F. Cut pita breads into triangles and toss with olive oil, sea salt, and smoked paprika if using. Spread in a single layer on a baking sheet and bake for 10 to 12 minutes, turning halfway, until golden and crisp. 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 processor running, add cold water one tablespoon at a time until desired creamy texture is reached. Taste and adjust seasoning.
05 - Transfer hummus to a serving bowl. Drizzle with additional olive oil and garnish as desired. Serve alongside pita chips.
# Expert Tips:
01 -
- That impossible color naturally shows up without any food dye, just pure beet magic.
- It tastes fancy enough to bring to a dinner party but honest enough to eat straight from the bowl with a spoon.
- You get crispy, salty pita chips that you actually made yourself—way better than anything store-bought.
02 -
- Don't skip cooling the roasted beet before blending—hot vegetables turn hummus into soup, not in a good way.
- The texture trick is adding water gradually; you can always add more but you can't take it back, and nobody wants soupy hummus.
03 -
- If you don't have a food processor, an immersion blender and a bowl will work—it just takes longer and your arm will get tired.
- Taste the chickpeas before you blend them; if they taste like tin, rinse them longer because that's flavor you're fighting against.