Roasted Beet Hummus Pita Chips (Print Version)
Creamy roasted beet spread paired with crispy pita chips for a flavorful and vibrant snack.
# What You 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 additional for drizzling
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper
10 - 2 to 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 aluminum foil and place on a baking sheet. Roast for 40 to 45 minutes, or until tender when pierced with a fork. Remove, let 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. Bake for 10 to 12 minutes, turning halfway, until golden and crisp. Let cool.
03 - In a food processor, combine roasted beet, chickpeas, tahini, lemon juice, minced garlic, olive oil, ground cumin, salt, and black pepper. Process until mostly smooth.
04 - With the processor running, add cold water one tablespoon at a time until achieving a creamy texture. Taste and adjust seasoning as desired.
05 - Transfer the hummus to a serving bowl. Drizzle with extra olive oil and garnish with a pinch of cumin or fresh herbs if preferred. Serve alongside pita chips.
# Expert Hints:
01 -
- It's naturally vegan and gluten-free without tasting like a compromise.
- The earthiness of beets paired with tahini creates something that tastes fancier than the effort actually demands.
- Those crispy pita chips disappear faster than you'd expect, and your guests always ask for the recipe.
- You can make the hummus ahead and let the flavors settle into something even better the next day.
02 -
- Cold water is essential for controlling the consistency—warm or room-temperature water will make the hummus thinner than you want.
- Don't skip roasting the beet; boiling it makes it watery and flavorless by comparison, a mistake I made exactly once.
- Taste as you go when blending, especially with salt and lemon—you can always add more, but you can't take it back.
- Fresh lemon juice matters more than you'd expect; bottled juice tastes flat and slightly metallic in comparison.
03 -
- Make a double batch and freeze half the hummus in an ice cube tray—you'll have quick portions for spontaneous snacking or last-minute entertaining.
- If your hummus comes out too thick, resist the urge to add more water all at once; a teaspoon of lemon juice or olive oil can loosen it without watering down the flavor.