Roasted Beet Hummus Pita (Printable)

Creamy roasted beet hummus served with golden, crisp pita triangles, perfect for sharing.

# What You'll Need:

→ Roasted Beet Hummus

01 - 2 medium beets, trimmed and scrubbed
02 - 1 (15 oz) can chickpeas, drained and rinsed
03 - 3 tbsp tahini
04 - 2 tbsp fresh lemon juice
05 - 2 tbsp extra virgin olive oil
06 - 1 garlic clove, peeled
07 - 1/2 tsp ground cumin
08 - 1/2 tsp salt, or to taste
09 - 1/4 tsp black pepper
10 - 2-3 tbsp cold water, as needed

→ Pita Chips

11 - 4 whole wheat pita breads
12 - 2 tbsp olive oil
13 - 1/2 tsp sea salt
14 - 1/2 tsp smoked paprika (optional)

# How to Make It:

01 - Preheat oven to 400°F. Wrap beets in foil and roast on a baking sheet for 40 minutes, or until fork-tender. Let cool, then peel and cut into chunks.
02 - Lower oven to 375°F. Cut pita breads into triangles. Place on a baking sheet, brush with olive oil, and sprinkle with sea salt and smoked paprika if using. Bake for 10-12 minutes, turning once, until golden and crisp. Cool completely.
03 - In a food processor, combine roasted beet chunks, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, salt, and black pepper. Blend until smooth, scraping down sides as needed. Add cold water, 1 tablespoon at a time, until desired creamy consistency is reached.
04 - Taste and adjust seasoning as needed. Transfer to a serving bowl, drizzle with extra olive oil if desired. Serve with homemade pita chips.

# Expert Advice:

01 -
  • That stunning color makes people stop and ask what it is before they even take a bite
  • The earthy sweetness of roasted beets transforms ordinary hummus into something restaurant worthy
  • Homemade pita chips are genuinely worth the minimal extra effort
02 -
  • Wear gloves or use lemon juice to remove beet stains from your hands immediately
  • Let the roasted beets cool completely before blending or your hummus will separate
  • The hummus tastes even better the next day as the flavors really meld together
03 -
  • Run the food processor longer than you think you need to, patience is what makes hummus truly velvety
  • If your tahini has separated, stir it thoroughly in the jar before measuring
  • Room temperature ingredients blend together much better than cold ones

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