Roasted Beet Hummus Toasted Chips (Printable)

Creamy roasted beet and chickpea blend served with crisp toasted pita chips for sharing.

# 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 fresh lemon juice
05 - 1 small garlic clove, minced
06 - 2 tbsp olive oil, plus additional for roasting
07 - 1/2 tsp ground cumin
08 - 1/2 tsp sea salt, plus more to taste
09 - 2–3 tbsp cold water

→ Toasted Pita Chips

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

# Steps:

01 - Set oven temperature to 400°F.
02 - Wrap beet in foil, drizzle with olive oil, and 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 triangular wedges. Arrange on a baking sheet, brush with olive oil, sprinkle with sea salt and smoked paprika if using. Toast in the oven for 8 to 10 minutes, flipping once, until golden and crisp. Let cool before serving.
04 - Combine roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and sea salt in a food processor. Blend until smooth, adding cold water one tablespoon at a time until creamy. Adjust seasoning to taste.
05 - Transfer hummus to a serving bowl, drizzle with olive oil, and serve alongside toasted pita chips.

# Expert Advice:

01 -
  • The hummus is naturally sweet and creamy without any fussing, perfect for people who think they don't like beets.
  • Pita chips become addictively crispy and golden in under ten minutes, making you feel like you've actually baked something.
  • It's vegan and gluten-free friendly, which means everyone at the table gets to enjoy it without explanation.
02 -
  • The beet's color will deepen the hummus beautifully, but only if you really let it roast until it's fork-tender—undercooked beets make the hummus grainy and less sweet.
  • Pita chips must cool completely on the baking sheet before you move them, or they'll be soft; they crisp up as they cool, which is the whole point.
  • If your hummus feels too thick, add water one tablespoon at a time rather than all at once, because it's easier to thin out than to make it creamy again.
03 -
  • Room-temperature beet hummus tastes more vibrant and flavorful than cold hummus straight from the refrigerator, so let it sit out for fifteen minutes before serving.
  • Make the pita chips early in the day and store them in an airtight container—they stay crispy and become your secret weapon for quick snacking before dinner arrives.

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