Roasted Beet Hummus Pita Chips (Print Version)

Vibrant hummus with roasted beets served with crisp, golden pita chips.

# What You Need:

→ Roasted Beet Hummus

01 - 1 medium beet (about 5 ounces), trimmed and scrubbed
02 - 1 can (15 ounces) chickpeas, drained and rinsed
03 - 2 tablespoons tahini
04 - 2 tablespoons extra-virgin olive oil
05 - 2 tablespoons lemon juice (about 1 lemon)
06 - 1 garlic clove, minced
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon sea salt, or to taste
09 - 2–3 tablespoons cold water, as needed

→ Toasted Pita Chips

10 - 3 large pita breads, cut into triangles
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon sea salt
13 - 1/2 teaspoon smoked paprika (optional)

→ Garnish

14 - 1 tablespoon toasted sesame seeds
15 - 1 tablespoon chopped fresh parsley
16 - Drizzle of olive oil

# How to Prepare:

01 - Preheat oven to 400°F. Wrap the beet in foil and roast for 40–45 minutes, or until fork-tender. Let cool, then peel and roughly chop.
02 - In a food processor, combine roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, adding cold water by the tablespoon until desired consistency is reached. Taste and adjust seasoning if needed.
03 - Arrange pita triangles on a baking sheet. Brush both sides with olive oil and sprinkle with salt and smoked paprika. Bake at 400°F for 8–10 minutes, turning once, until golden and crisp. Allow to cool.
04 - Transfer hummus to a serving bowl. Swirl with a spoon, drizzle with olive oil, and garnish with sesame seeds and parsley. Serve with toasted pita chips on the side.

# Expert Advice:

01 -
  • The hummus is naturally sweet and vibrant without any added sugar, making it feel indulgent but completely wholesome.
  • Those crispy pita chips are impossible to stop eating, and honestly, they're almost better than the dip itself.
  • It's one of those dishes that looks fancy enough to impress but comes together faster than you'd think.
02 -
  • Don't skip roasting the beet—boiling makes it watery and you'll lose that concentrated sweetness that makes this hummus different.
  • If your hummus breaks or looks grainy, you probably added too much water too fast; start over with just one can of chickpeas and add water drop by drop instead of tablespoons.
  • The pita chips are best eaten the day you make them, so save them for last or store them separately in an airtight container.
03 -
  • If you own a microplane, grate a tiny bit of lemon zest into the hummus right before serving for brightness without extra liquid.
  • Buy your beet from somewhere you can ask how it was stored—older beets sometimes have a woody core, so fresh is always worth it.

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