Roasted Beet Hummus Pita

The first time I made this, my kitchen looked like a crime scene. Bright pink beet juice everywhere, on my apron, the counter, somehow even on the ceiling fan. But one taste of that shocking magenta spread and I forgot about the mess entirely.

I brought this to a friends outdoor birthday party last summer. Someone actually thought Id used food coloring until I explained the roasted beet magic. The bowl was empty before the main dishes even came out.

Ingredients

• 2 medium beets: Roasting concentrates their natural sweetness and gives them that buttery soft texture that blends beautifully
• 1 can chickpeas: Rinse them really well and remove any loose skins for the smoothest texture possible
• 3 tbsp tahini: This sesame paste is the backbone of any good hummus, so use a quality brand
• 2 tbsp fresh lemon juice: Fresh is absolutely essential here, bottled juice lacks the brightness to cut through the earthy beets
• 2 tbsp extra virgin olive oil: Adds richness and helps achieve that creamy luxurious texture
• 1 garlic clove: One is perfect, any more might overpower the delicate beet flavor
• 1/2 tsp ground cumin: Warm and aromatic, it bridges the gap between the beets and chickpeas
• 1/2 tsp salt: Start here and adjust to your taste, beets need enough salt to really shine
• 1/4 tsp black pepper: Adds just enough subtle heat to balance the sweetness
• 2 to 3 tbsp cold water: The secret to perfectly creamy hummus texture, add one tablespoon at a time
• 4 whole wheat pita breads: Whole wheat gives a nice nutty flavor and holds up well to baking
• 2 tbsp olive oil: For brushing the pita chips, helps them get that irresistible golden crunch
• 1/2 tsp sea salt: Flaky salt on the chips creates those perfect salty crispy moments
• 1/2 tsp smoked paprika: Optional but adds such a lovely smoky depth to the chips

Instructions

Roast the beets to perfection:

Wrap those scrubbed beets tight in foil and roast at 400 degrees for about 40 minutes. You will know they are done when a fork slides through them like soft butter.

Crisp up those pita chips:

Cut the pita into triangles and brush them with olive oil. Sprinkle with salt and that smoked paprika if you are using it. Bake at 375 degrees, flipping once, until they are golden and satisfyingly crunchy.

Blend until silky smooth:

Toss those roasted beet chunks along with the chickpeas, tahini, lemon juice, olive oil, garlic, cumin, salt and pepper into your food processor. Let it run and scrape down the sides. Add that cold water one tablespoon at a time until it reaches the most beautiful creamy consistency you have ever seen.

Season and serve:

Taste and adjust the seasoning if needed. Transfer to your prettiest serving bowl and drizzle with a little extra olive oil. Serve alongside those crispy pita chips you just made.

Save

This has become my go to for when I need to bring something impressive to gatherings. People are always so delighted by the color and then genuinely surprised by how delicious it tastes.

Making Ahead and Storage

You can roast the beets up to three days in advance and store them in the refrigerator. The hummus itself keeps beautifully for four days, and the pita chips stay crisp in an airtight container for two to three days.

Serving Suggestions

Beyond pita chips, try this with fresh vegetables like cucumber rounds, bell pepper strips, or even radishes. It also makes an incredible spread for sandwiches or wraps the next day.

Recipe Variations

Try adding fresh herbs like cilantro or parsley for a bright burst of green flavor. A pinch of cayenne pepper will give you a lovely warmth that plays nicely with the beets natural sweetness.

• For a protein boost, stir in a tablespoon of Greek yogurt
• A sprinkle of toasted sesame seeds on top adds such nice texture
• A drizzle of balsamic glaze takes this to a whole new level

Save

Every time I make this now, I remember that first chaotic attempt and smile. Some of the best things in the kitchen come with a bit of a mess and a lot of heart.

Recipe FAQs

→ How do roasted beets affect the flavor?

Roasting intensifies the beets' natural sweetness and adds a subtle smokiness, enriching the hummus's earthy profile.

→ Can I make the pita chips gluten-free?

Yes, using gluten-free pita or substituting with sliced vegetables provides a similar crunch without gluten.

→ What is the best way to achieve creamy hummus texture?

Adding cold water gradually while blending helps reach a smooth and creamy consistency without thinning the flavor.

→ Is it necessary to peel the beets after roasting?

Once roasted and cooled, the skins slip off easily, enhancing texture without bitterness.

→ How can I add a bit of heat to this dish?

A pinch of cayenne pepper or smoked paprika on the pita chips can add a gentle warmth to the overall taste.