Roasted Beet Hummus Pita Chips (Print View)
Vibrant creamy hummus with roasted beets and crisp golden pita chips, perfect for sharing.
# What You'll Need:
→ Roasted Beet Hummus
01 - 1 medium beet (approximately 5.3 oz), trimmed and scrubbed
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 2 tablespoons tahini
04 - 2 tablespoons extra-virgin olive oil
05 - 2 tablespoons fresh lemon juice (about 1 lemon)
06 - 1 garlic clove, minced
07 - ½ teaspoon ground cumin
08 - ½ teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water, as needed
→ Toasted Pita Chips
10 - 3 large pita breads, cut into triangles
11 - 2 tablespoons olive oil
12 - ½ teaspoon sea salt
13 - ½ teaspoon smoked paprika (optional)
→ Garnish
14 - 1 tablespoon toasted sesame seeds
15 - 1 tablespoon chopped fresh parsley
16 - Drizzle of olive oil
# Step-by-Step Directions:
01 - Preheat oven to 400°F. Wrap the beet in aluminum foil and roast for 40 to 45 minutes until fork-tender. Let cool, peel, and roughly chop.
02 - In a food processor, combine the roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, adding cold water tablespoon by tablespoon until achieving desired consistency. Taste and adjust seasoning accordingly.
03 - Arrange pita triangles on a baking sheet. Brush both sides with olive oil, then sprinkle with sea salt and smoked paprika if using. Bake at 400°F for 8 to 10 minutes, turning once, until golden and crisp. Cool completely.
04 - Transfer hummus to a serving bowl. Swirl the surface with a spoon, drizzle with olive oil, and garnish with toasted sesame seeds and chopped parsley.
05 - Present the hummus alongside the toasted pita chips for dipping.
# Expert Suggestions:
01 -
- The beet transforms ordinary hummus into something that looks stunning on any table without trying too hard.
- It's naturally sweet and doesn't require balancing act after balancing act—the flavors arrive harmonious.
- You can make it once and eat it four days straight if you're into that sort of thing.
02 -
- The water goes in cold and goes in slowly—this prevents the hummus from becoming thin soup in seconds.
- Roasted beets stain your hands and your cutting board, but that's proof you did it fresh and not from a jar.
03 -
- Make extra chips and eat them with everything—they're too good to limit to just this appetizer.
- If your hummus is too thick after processing, don't panic; the cold water trick works every time.