Roasted Beet Hummus Toasted Pita

I discovered roasted beet hummus by accident one afternoon when I had a lonely beet sitting in my crisper drawer and a can of chickpeas I'd been meaning to use. The moment I blended them together and tasted that sweet, earthy creaminess with a bright squeeze of lemon, I realized I'd stumbled onto something special—something that feels celebratory without trying too hard.

Last spring I brought this to a potluck, and someone's five-year-old actually asked for seconds—hummus, a vegetable dip, asked for by a kid unprompted. Her mom looked shocked, and I felt like I'd cracked some secret code.

Ingredients

• 1 medium beet, trimmed and scrubbed: Sweet, earthy, and the star that makes this hummus blush with color; roasting concentrates its natural sugars.
• 1 (15 oz) can chickpeas, drained and rinsed: The protein base that gives hummus its silky body; rinsing removes extra starch so it blends smooth.
• 3 tbsp tahini: Sesame paste that creates the creamy texture money can't buy any other way.
• 2 tbsp freshly squeezed lemon juice: Fresh makes all the difference; bottled juice tastes flat next to the brightness of fresh-squeezed.
• 1 small garlic clove, minced: Just one—hummus should whisper garlic, not shout it.
• 2 tbsp olive oil plus more for roasting: The liquid gold that carries flavor and gives the dip its silky finish.
• 1/2 tsp ground cumin: A warm spice that bridges the earthiness of beets with chickpea comfort.
• 1/2 tsp sea salt more to taste: The awakener that brings every other flavor into focus.
• 2–3 tbsp cold water: Added slowly to reach that creamy sweet spot between thick and loose.
• 3 large pita breads: Vessels for the hummus; gluten-free works beautifully if that matters to your table.
• 2 tbsp olive oil for chips: Helps them toast to golden, crackling perfection.
• 1/2 tsp sea salt and 1/2 tsp smoked paprika for chips: Simple but transformative, especially that paprika's subtle smokiness.

Instructions

Heat your oven and prep the beet:

Preheat to 400°F, then wrap your cleaned beet snugly in foil with a drizzle of olive oil inside. This steam-roasts it until it's tender enough to yield to a fork, usually 40–45 minutes depending on size.

Toast the pita while the beet roasts:

Cut your pita into triangles, brush lightly with olive oil, and scatter them on a baking sheet. A quick seasoning of salt and smoked paprika (if using) adds depth—they'll turn golden and crisp in 8–10 minutes, so watch them and flip once.

Cool and peel the roasted beet:

Let it sit for a few minutes until you can handle it, then the skin will slip off under cool running water like a glove coming off. Chop the beet into rough chunks.

Blend everything into silk:

In your food processor, combine the roasted beet, rinsed chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and salt. Blend until smooth, pausing to scrape the sides, then add cold water one tablespoon at a time until it reaches that creamy consistency you love.

Taste, adjust, and serve:

A pinch more salt, another squeeze of lemon—season to your preference. Spoon into a serving bowl, drizzle with a little more olive oil for shine, and surround with your warm pita chips.

Pin It

What surprised me most was how this humble dip became the reason people lingered at my table, talking and tasting instead of rushing to the next dish. Food has that quiet power sometimes.

Why Beets Transform Hummus

Beets aren't just color in this recipe—they're sweetness, earthiness, and a reason to take chickpeas somewhere unexpected. When you roast a beet until it's tender, its sugars concentrate and caramelize slightly, creating this natural depth that plays beautifully against tahini's nutty creaminess and lemon's bright acidity. It's the opposite of boring vegetable dip territory.

The Secret to Crispy Pita Chips

Thin, even cuts matter more than you'd think—they ensure every chip reaches the same level of golden-brown crispness rather than some burning while others stay soft. A pastry brush gives you control to coat each piece lightly with olive oil instead of drizzling too much on one spot. That moment when they come out of the oven and cool, they'll keep crackling for a minute as they firm up, and that's when you know you've got them right.

Make It Your Own

This recipe welcomes tinkering once you know the foundation. A pinch of cayenne pepper brings heat if that's your mood, pomegranate seeds scattered on top add sparkle and slight tartness, and toasted sesame seeds give a nutty finish that catches light like jewels. You can also serve it with crisp vegetables—cucumber, carrot, bell pepper—if you want to skip bread entirely or expand your board.

• Toast sesame seeds in a dry pan for 30 seconds before sprinkling them over the finished hummus to wake up their flavor.
• Make this hummus ahead; it actually tastes better after a day in the fridge when flavors have time to know each other.
• If your beet is huge, it might take longer to roast, so test with a fork and don't rush it—undercooked beets are fibrous and won't blend smooth.

Pin It

This dip has become one of my go-to reasons to open my kitchen to people, and I hope it becomes one of yours too. There's something generous about offering color and flavor made by your own hands.

Recipe Questions

→ How do you roast the beets effectively?

Wrap beets in foil with a drizzle of olive oil and roast at 400°F (200°C) for 40–45 minutes until tender.

→ Can gluten-free pita be used for the chips?

Yes, gluten-free pita breads work well when toasted with olive oil and seasoning for a crisp texture.

→ What adds creaminess to the beet blend?

Blending tahini, chickpeas, and cold water creates a smooth, creamy consistency in the beet spread.

→ How can the flavor be enhanced?

Add a pinch of cayenne pepper or top with toasted sesame seeds for extra depth and texture.

→ What is the best way to store leftovers?

Keep the beet spread in an airtight container in the refrigerator for up to four days to maintain freshness.