Roasted Beet Hummus with Pita Chips

The first time I made this vibrant hummus, my kitchen counter looked like a crime scene. Beet juice everywhere, pink splatters on my white apron, and me wondering if the mess was worth it. One taste of that silky, earthy spread later, I was already planning my next batch.

I served this at a small dinner party last fall, unsure if my beet skeptical friends would even try it. Within ten minutes, the bowl was scraped clean and someone was already asking for the recipe. Now it is my go to when I need something that looks impressive but barely requires active cooking time.

Ingredients

• 1 medium beet: Roasting concentrates the beets natural sweetness and creates that gorgeous deep pink color everyone loves
• 1 can chickpeas: Drain and rinse thoroughly to remove any metallic taste and ensure the smoothest texture
• 3 tbsp tahini: This sesame paste adds the signature nutty richness that makes hummus taste authentic
• 2 tbsp extra virgin olive oil: Use a quality oil here since the flavor really comes through in the finished dip
• 2 tbsp freshly squeezed lemon juice: Bright acid cuts through the earthy beets and creamy tahini beautifully
• 1 garlic clove: One small clove provides enough background flavor without overpowering the delicate beet taste
• 1/2 tsp ground cumin: A warm spice that pairs perfectly with beets and adds depth to every bite
• 1/2 tsp sea salt: Start with this amount and adjust to your taste preferences later
• 2 to 4 tbsp cold water: The secret to incredibly light and fluffy hummus texture
• 3 large pita breads: Whole wheat or white both work perfectly for making crispy chips
• 2 tbsp olive oil: Coats the pita triangles evenly for that perfect golden crunch
• 1/2 tsp sea salt: Sprinkled over the chips for simple seasoning that lets the hummus shine
• 1/2 tsp smoked paprika: Optional but adds a subtle smoky note that makes these chips addictive

Instructions

Roast the beet until meltingly tender:

Wrap the scrubbed beet tightly in foil and roast at 400 degrees for 40 to 45 minutes. You should be able to easily pierce it with a fork. Let it cool enough to handle, then peel off the skin and chop into rough pieces.

Crisp the pita chips to golden perfection:

Cut each pita into triangles and toss with olive oil, salt, and smoked paprika if using. Spread them in a single layer on a baking sheet and bake at 375 degrees for 8 to 10 minutes. Flip halfway through for even browning.

Blend the hummus until silky smooth:

Combine the roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor. Blend until completely smooth, scraping down the sides as needed. Add cold water one tablespoon at a time until you reach your desired consistency.

Season and serve the hummus:

Taste the hummus and add more salt or lemon juice if needed. Transfer to a serving bowl and drizzle with extra olive oil. Arrange the cooled pita chips alongside and watch them disappear.

Save

This recipe has become my secret weapon for potlucks and casual get togethers. Something about that shocking pink color makes people smile before they even take a bite. The best part is watching skeptics turn into believers after one taste.

Making It Your Own

Once you have the basic technique down, variations are endless. A pinch of cayenne pepper adds gentle heat. A splash of balsamic vinegar enhances the beets natural sweetness. Fresh herbs like parsley or cilantro brighten everything up.

Storage Secrets

The hummus keeps beautifully in the fridge for up to four days and actually tastes better after the flavors meld together. Store it in an airtight container and give it a good stir before serving. The pita chips stay crisp for about a week if kept completely sealed.

Serving Suggestions

Beyond pita chips, this hummus loves raw vegetables, crackers, or even as a spread on sandwiches. Try it topped with crumbled feta, toasted pine nuts, or a sprinkle of zaatar for extra flair. It also makes a stunning base for roasted vegetable bowls.

• Try roasting the beet ahead of time to make weeknight prep even faster
• Double the pita chip recipe because they disappear remarkably quickly
• Use any leftover hummus as a colorful sandwich spread the next day

Save

There is something deeply satisfying about turning simple ingredients into something so vibrant and delicious. This beet hummus has earned its permanent spot in my regular rotation.

Questions & Answers

→ What does roasted beet hummus taste like?

Roasted beet hummus offers an earthy, slightly sweet profile that complements the traditional nutty tahini and bright lemon. The beets add natural sweetness and a vibrant color, while cumin provides warm, aromatic depth. The flavor is milder than classic hummus with a subtle vegetal sweetness that pairs perfectly with salty, crunchy pita chips.

→ Can I use canned beets instead of fresh?

While fresh roasted beets provide superior flavor and texture, you can substitute canned beets in a pinch. Drain and rinse them thoroughly before blending. However, fresh roasted beets develop caramelized sweetness during roasting that canned varieties lack, resulting in a more complex and enjoyable final dish.

→ How long will the beet hummus keep in the refrigerator?

Store your roasted beet hummus in an airtight container in the refrigerator for up to 4 days. The vibrant color may darken slightly over time, but the flavor remains delicious. Give it a good stir before serving, as some separation may occur. For the best texture and freshness, consume within the first few days.

→ Can I make the pita chips ahead of time?

Absolutely. The pita chips can be baked up to one week in advance. Once completely cooled, store them in an airtight container at room temperature. If they lose some crunch, simply refresh them in a 350°F oven for 3-5 minutes before serving. This makes them perfect for meal prep or party planning.

→ What can I use instead of pita chips?

This versatile beet hummus pairs beautifully with various dippers. Try fresh vegetables like cucumber slices, carrot sticks, bell pepper strips, or radishes. Whole grain crackers, breadsticks, or tortilla chips work wonderfully as well. For a lighter option, serve it alongside raw vegetable crudités for a colorful, healthy appetizer spread.

→ How can I adjust the consistency of the hummus?

If your beet hummus is too thick, simply add cold water one tablespoon at a time while blending until you reach your desired texture. The amount needed can vary based on the size of your beet and the moisture content of your chickpeas. For a richer, creamier version, you can substitute some water with additional olive oil or tahini.