Roasted Beet Hummus Pita Chips (Printable)

A creamy blend of roasted beets and chickpeas paired with crunchy pita chips for a tasty snack.

# What You Need:

→ Roasted Beet Hummus

01 - 1 medium beet, trimmed and scrubbed
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 3 tablespoons tahini
04 - 2 tablespoons fresh lemon juice (about 1 lemon)
05 - 1 small garlic clove, minced
06 - 2 tablespoons olive oil, plus more for drizzling
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper
10 - 2 to 3 tablespoons cold water

→ Pita Chips

11 - 3 pita breads (white or whole wheat)
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon sea salt
14 - 1/2 teaspoon smoked paprika (optional)

# How To Cook:

01 - Preheat oven to 400°F. Wrap beet in foil and place on baking sheet. Roast for 40 to 45 minutes until fork-tender. Let cool, then peel and chop.
02 - Reduce oven temperature to 375°F. Cut pita breads into triangles. Toss with olive oil, sea salt, and smoked paprika if desired. Arrange in a single layer on baking sheet. Bake 10 to 12 minutes, turning halfway, until golden and crisp. Let cool.
03 - In a food processor, combine roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and black pepper. Process until mostly smooth.
04 - With processor running, add cold water one tablespoon at a time until desired creamy texture is achieved. Taste and adjust seasoning accordingly.
05 - Transfer hummus to serving bowl. Drizzle with additional olive oil and garnish with a pinch of cumin or fresh herbs if desired. Serve with pita chips.

# Expert Tips:

01 -
  • The beets create a naturally sweet creaminess that feels indulgent without any added sugar.
  • It comes together in under an hour and tastes like you spent way more time on it than you actually did.
  • Golden pita chips baked at home are impossibly crispy and nothing like the store-bought versions.
02 -
  • Roast your beet whole and unpeeled—cut beets lose flavor and color into the pan.
  • Don't skip the food processor; hand-mashing will never reach that smooth, professional texture.
  • Add water in small increments—you can always add more, but you can't take it back.
03 -
  • Make the hummus a day ahead if you can—the flavors actually deepen and mellow when they rest overnight.
  • If the hummus splits or looks grainy, add a splash of water and blend again; it comes right back together.

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