Roasted Beet Hummus Toasted Pita (Printable Version)
Smooth roasted beet spread paired with crunchy, golden pita chips for a colorful starter.
# What You Need:
→ Roasted Beet Hummus
01 - 1 medium beet, trimmed and scrubbed
02 - 1 (15 oz) can chickpeas, drained and rinsed
03 - 3 tbsp tahini
04 - 2 tbsp freshly squeezed lemon juice
05 - 1 small garlic clove, minced
06 - 2 tbsp olive oil, plus extra for roasting
07 - 1/2 tsp ground cumin
08 - 1/2 tsp sea salt, plus more to taste
09 - 2 to 3 tbsp cold water
→ Toasted Pita Chips
10 - 3 large pita breads or gluten-free pita
11 - 2 tbsp olive oil
12 - 1/2 tsp sea salt
13 - 1/2 tsp smoked paprika (optional)
# How-To:
01 - Set the oven to 400°F and prepare for roasting.
02 - Wrap the beet in foil, drizzle with olive oil, roast on a baking sheet for 40 to 45 minutes until fork-tender. Allow to cool, then peel and chop.
03 - Cut pita breads into triangles. Arrange on a baking sheet, brush with olive oil, sprinkle with sea salt and smoked paprika if using. Toast for 8 to 10 minutes, flipping halfway until golden and crisp. Cool before serving.
04 - In a food processor, combine roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth, gradually adding cold water until creamy. Adjust seasoning to taste.
05 - Transfer the hummus to a serving bowl, drizzle with olive oil, and serve alongside toasted pita chips.
# Expert Tips:
01 -
- The color alone stops people mid-conversation—deep magenta that catches the light and begs for a taste.
- It comes together in under an hour, and most of that time the oven does the work while you relax.
- One batch feeds a crowd and tastes even better the next day when flavors settle and meld.
02 -
- Don't skip rinsing the chickpeas; the starchy liquid keeps them from blending into true creaminess and makes the final texture grainy instead of smooth.
- Cold water is your friend—add it slowly and you'll hit creamy perfection; add it all at once and you'll have soup on your hands and have to start the seasoning over.
- The pita chips must cool completely before serving or they'll be chewy instead of crispy, and the hummus tastes better the next day when flavors quiet down and integrate.
03 -
- Keep a little room in your food processor bowl—hummus can splatter as it goes from chunky to smooth, and you need space for it to move.
- Save the drizzle of olive oil on top for the last moment before serving; it keeps the color vibrant and adds a luxurious sheen that says you cared about the details.