Roasted Beet Hummus Pita Chips

I discovered this hummus by accident one afternoon when I had a perfectly roasted beet sitting in my fridge and a craving for something that didn't feel like the usual chickpea spread. The moment the processor whirred everything together, the kitchen filled with this earthy, almost wine-like aroma that made me stop and taste immediately. That first spoonful was brilliant—creamy, tangy, with a natural sweetness that felt completely different from any hummus I'd made before.

I remember bringing this to a potluck and watching people's faces change when they saw the color, then tasted it. Someone asked if I'd added beet juice for color, and I got to explain about the actual roasted beet instead. It became the thing people kept returning to between conversations, which never happens with hummus.

Ingredients

• 1 medium beet (about 150 g): Roasting it whole keeps all that earthiness intact and makes peeling almost effortless once it cools. Don't skip this step by using canned beets.
• 1 can (400 g) chickpeas: Drained and rinsed properly means no starchy paste, just smooth, creamy texture.
• 2 tbsp tahini: This is what makes it hummus and not just mashed chickpeas. Use the good stuff; it matters.
• 2 tbsp extra-virgin olive oil: The real deal, not the light kind, or you're missing half the flavor.
• 2 tbsp lemon juice: Squeeze a fresh lemon, not the bottled version. The brightness is essential.
• 1 garlic clove, minced: One is usually enough; you can add more if you're bold but can't really take it back.
• 1/2 tsp ground cumin: This gentle warmth ties everything together without announcing itself.
• 1/2 tsp sea salt: Taste as you go—different olives and lemons mean different seasoning needs.
• 2–3 tbsp cold water: Add this slowly to reach the texture you actually want, not what a recipe thinks you should want.
• 3 large pita breads, cut into triangles: Fresh pita is best, but day-old works if that's what you have.
• 2 tbsp olive oil for the chips: Same quality as the hummus; it makes the difference between golden and greasy.
• 1/2 tsp sea salt and 1/2 tsp smoked paprika: The paprika is optional but worth it—adds a whisper of smoke to every chip.
• 1 tbsp toasted sesame seeds: Toast these yourself if you have time; the smell alone is worth it.
• 1 tbsp chopped fresh parsley: A small heap of green on top makes people think you worked harder than you did.

Instructions

Wrap and roast the beet:

Preheat your oven to 200°C (400°F), then wrap the beet tightly in foil and slide it onto the middle rack. It'll take 40 to 45 minutes to soften completely—you'll know it's done when a fork slides through without much resistance. While it's roasting, your kitchen will smell like earth and fire in the best way.

Cool and process:

Let the beet cool enough to handle, then peel away the papery skin under cool running water—it comes off much easier than you'd expect. Roughly chop it and throw it into your food processor along with the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until it's completely smooth, pausing once or twice to scrape down the sides.

Adjust the texture:

Add cold water one tablespoon at a time while the processor is running, stopping when you reach that perfect spreadable consistency. Taste it and adjust seasoning if needed—more salt, more lemon, or even a grinding of black pepper if you want depth.

Prepare the pita chips:

While the hummus is blending, cut your pita breads into triangles and arrange them on a baking sheet in a single layer. Brush both sides with olive oil, then sprinkle with salt and paprika, making sure each piece gets a little seasoning.

Toast until golden:

Bake the chips at 200°C (400°F) for 8 to 10 minutes, turning them halfway through so they brown evenly. They'll go from soft to crispy as they cool, so don't panic if they seem slightly flexible straight from the oven.

Plate and finish:

Spoon the hummus into a shallow serving bowl and use the back of the spoon to create a gentle swirl in the surface. Drizzle more olive oil into that swirl, then scatter sesame seeds and parsley across the top like you mean it.

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This hummus became my go-to when I wanted something that felt restaurant-quality but didn't require fancy ingredients or a complicated process. It proved to me that sometimes the simplest ideas—roasting one vegetable and blending it into something already good—creates the most interesting results.

Why Roasted Beet Hummus Works

The beet doesn't overpower the hummus; it becomes part of it, adding natural sweetness and earthiness while keeping the familiar creamy base intact. This balance is what makes people confused and delighted in equal measure—they taste hummus but also taste something they can't quite name until you tell them.

Timing and Storage

You can roast the beet and make the chips a few hours before serving, then assemble just before guests arrive. The hummus keeps covered in the refrigerator for up to four days, though the color deepens slightly as it sits. If you want it ready to go, make everything the morning of and just add the garnish when people are about to eat.

Making It Your Own

This recipe is genuinely forgiving once you understand the basic proportions. Some people add a pinch of cayenne for heat, others splash in pomegranate molasses for complexity. You could even add a tiny bit of pomegranate juice if you want color that leans more pink than red.

• For a gluten-free version, serve with raw vegetables or gluten-free crackers instead of pita.
• If you don't have smoked paprika for the chips, regular paprika or even cumin works fine.
• Toast the sesame seeds in a dry pan for 30 seconds if you want them to smell incredible and taste even better.

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This dish has quietly become the thing I make when I want to feel like a good cook without spending an hour in the kitchen. It's proof that simple, fresh ingredients and a bit of intention are sometimes all that's needed.

Recipe Questions & Answers

→ How do I roast the beet?

Wrap the trimmed and scrubbed beet in foil. Roast at 200°C (400°F) for 40–45 minutes until tender, then peel and chop.

→ Can I make this gluten-free?

Yes, simply substitute the pita bread with gluten-free crackers or fresh vegetable sticks like carrots and cucumber.

→ How long does the hummus keep?

The hummus can be stored in an airtight container in the refrigerator for up to 4 days.

→ What can I add for extra flavor?

For a spicy kick, add a pinch of cayenne pepper, or try a splash of pomegranate molasses for a tangy depth.

→ How do I get the right consistency?

Blend the ingredients until smooth, adding cold water one tablespoon at a time until you reach your desired creaminess.