Roasted Beet Hummus Pita Chips (Printer-friendly)
A creamy roasted beet blend paired with crisp, golden pita chips for an inviting starter or snack.
# 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 additional for drizzling
07 - ½ teaspoon ground cumin
08 - ½ teaspoon salt, or to taste
09 - ¼ 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 - ½ teaspoon sea salt
14 - ½ teaspoon smoked paprika (optional)
# Method:
01 - Preheat the oven to 400°F. Wrap the beet in aluminum foil and place it on a baking sheet. Roast for 40 to 45 minutes until tender when pierced with a fork. Allow to cool, then 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. Arrange in a single layer on a baking sheet and bake for 10 to 12 minutes, flipping halfway through, until golden and crisp. Let cool.
03 - In a food processor, combine roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, ground cumin, salt, and black pepper. Process until mostly smooth.
04 - With the processor running, gradually add cold water one tablespoon at a time until reaching desired creamy texture. Taste and adjust seasoning as needed.
05 - Transfer hummus to a serving bowl, drizzle with extra olive oil, and garnish with a pinch of cumin or fresh herbs if desired. Serve alongside pita chips.
# Expert Tips:
01 -
- The earthiness of roasted beets plays beautifully against the creaminess of tahini, creating something that tastes way fancier than the effort required.
- Homemade pita chips shatter between your teeth with a golden crispness you can never get from a bag, and they're ready before you know it.
- It's naturally vegan and can easily be gluten-free, so you're covered whether you're feeding a crowd with different diets or just yourself.
02 -
- Don't skip rinsing the canned chickpeas—that starchy liquid will turn your hummus into paste instead of something light and airy, which I discovered by making that mistake twice.
- Roast your beet until it's completely fork-tender, not just soft on the outside; a woody center will ruin the whole texture and make the hummus taste metallic.
- Add your water slowly at the end because cold water from the fridge blends in more gradually and helps you hit that perfect creamy consistency without overshooting.
03 -
- A food processor changes everything here—hand-blending or mashing will give you a chunkier texture that's more like a rough dip than the silky hummus this deserves.
- Keep your water cold and add it drop by drop at the very end because warm water or too much at once will separate the oil and make the whole thing break.