Roasted Beet Hummus with Pita Chips (Printable)

Earthy roasted beets create a stunning pink hummus with creamy tahini, bright lemon, and aromatic cumin. Served alongside seasoned, crispy pita triangles for dipping.

# What You Need:

→ Roasted Beet Hummus

01 - 1 medium beet (about 4.2 oz), trimmed and scrubbed
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 3 tbsp tahini
04 - 2 tbsp extra-virgin olive oil
05 - 2 tbsp freshly squeezed lemon juice
06 - 1 garlic clove, minced
07 - 1/2 tsp ground cumin
08 - 1/2 tsp sea salt, or to taste
09 - 2-4 tbsp cold water (as needed)

→ Pita Chips

10 - 3 large pita breads
11 - 2 tbsp olive oil
12 - 1/2 tsp sea salt
13 - 1/2 tsp smoked paprika (optional)

# Steps:

01 - Preheat oven to 400°F. Wrap the beet in foil and roast for 40-45 minutes, or until tender when pierced with a fork. Let cool, then peel and roughly chop.
02 - Reduce oven temperature to 375°F. Cut pita breads into triangles. Toss with olive oil, salt, and smoked paprika if using. Spread on a baking sheet in a single layer and bake for 8-10 minutes, flipping halfway, until golden and crisp. Cool completely.
03 - In a food processor, combine the roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, scraping down sides as needed. Add cold water, 1 tablespoon at a time, until desired consistency is reached.
04 - Taste and adjust seasoning if needed. Transfer hummus to a serving bowl and drizzle with extra olive oil if desired. Serve with the homemade pita chips.

# Expert Advice:

01 -
  • The roasted beet adds natural sweetness that balances the tangy tahini and bright lemon perfectly
  • Homemade pita chips are dangerously easy to make and infinitely better than store bought
  • This stunning magenta dip makes any gathering feel special without much effort
02 -
  • The hummus will deepen in color and flavor if made a few hours ahead, so do not be afraid to prep it early
  • Room temperature tahini blends much more easily than cold tahini straight from the fridge
  • Adding the cold water one tablespoon at a time prevents the hummus from becoming too thin accidentally
03 -
  • Wear gloves when peeling the roasted beet unless you want pink stained hands for a day
  • Let the food processor run for a full minute or two to get the silkiest texture possible

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