Roasted Beet Hummus Toasted Pita

There's something about the moment a beet hits a hot oven that changed how I think about hummus. I'd been making the same beige chickpea version for years until a friend brought roasted beets to a potluck, and I realized I'd been missing an entire color wheel. That evening, watching people's faces light up when they dipped into that jewel-toned pink—I knew I had to recreate it. Now this is the appetizer people ask for by name.

I made this for a dinner party where someone mentioned being bored with store-bought hummus, and I remember the satisfied quiet that fell over the table when everyone took their first bite. The pink color sparked immediate conversation, and someone asked if I'd added food coloring—which somehow made the whole thing feel more magical because the answer was just a humble roasted beet. That night taught me that simple ingredients can create moments, not just meals.

Ingredients

• 1 medium beet, trimmed and scrubbed: Look for one about the size of a golf ball so it roasts evenly without taking forever. The skin rubs off easily once it's cool, so don't peel it raw.
• 1 (15 oz/425 g) can chickpeas, drained and rinsed: Rinsing removes the starchy liquid and makes your hummus silkier, which I learned after my first batch tasted like paste.
• 3 tbsp tahini: This is your secret to creaminess—don't skip it or substitute it with peanut butter, trust me.
• 2 tbsp lemon juice (freshly squeezed): Bottled juice will work in a pinch, but fresh lemon gives you that brightness that makes people wonder what your secret ingredient is.
• 1 small garlic clove, minced: One clove is key here—too much and it overpowers the delicate beet flavor.
• 2 tbsp olive oil (plus more for roasting): Use something you'd actually taste on bread, not the cheapest bottle.
• 1/2 tsp ground cumin: This adds warmth without announcing itself, like a gentle hand steering the whole thing toward comfort.
• 1/2 tsp sea salt (more to taste): Taste as you go because salt brings out the beet's sweetness in ways you'll want to control.
• 2–3 tbsp cold water: Add it gradually so you land on that perfect dip consistency, not too thick and not too thin.
• 3 large pita breads (or gluten-free pita, if desired): Thicker pitas work better than thin ones because they stay crisp longer and don't burn as easily.
• 2 tbsp olive oil (for pita): This is separate from the hummus oil, so don't get stingy here—the chips need it to crisp up properly.
• 1/2 tsp sea salt (for pita): Sprinkle this while the oil is still wet so it clings to each chip.
• 1/2 tsp smoked paprika (optional): If you use it, it adds a subtle depth that makes people ask what you did differently.

Instructions

Preheat and wrap:

Get your oven to 400°F and tear off a piece of foil big enough to cradle your beet. Drizzle a little olive oil inside the foil packet so the beet steams gently instead of drying out.

Roast the beet:

Pop it on a baking sheet for 40 to 45 minutes—you'll know it's done when a fork slides through like butter. Let it cool until you can handle it comfortably, then the skin practically falls away under cool running water.

Prep the pita while the beet rests:

Cut your pitas into rough triangles using a sharp knife, then arrange them on a baking sheet. Brush each piece lightly with olive oil, sprinkle with salt and paprika if you're using it, then toast for 8 to 10 minutes, flipping once, until they're golden and make a satisfying crunch when you break one in half.

Blend everything together:

In your food processor, combine the cooled roasted beet, drained chickpeas, tahini, fresh lemon juice, minced garlic, the 2 tbsp olive oil, cumin, and salt. Blend until smooth and creamy, adding cold water one tablespoon at a time until you reach that perfect dip consistency. Taste it and adjust the seasoning—if it needs more salt or lemon, now's the moment.

Plate and serve:

Transfer your hummus to a serving bowl, give it a final drizzle of olive oil for richness, and surround it with your warm crispy pita chips. The chips are best served right away while they still have that snap.

Save

I once served this to someone who'd recently gone vegetarian and wasn't sure they'd enjoy appetizers anymore, and they went back for thirds. That's when I realized this dish bridges something—it's earthy enough to feel substantial, colorful enough to feel celebratory, and humble enough to belong at any table. It's become my go-to proof that simple food can hold real meaning.

The Magic of Roasted Beets

Roasting a beet transforms it from something mildly sweet into something almost creamy in texture and concentrated in flavor. The foil packet traps steam and heat, so the beet cooks evenly and develops a tender interior. When you blend it with tahini and chickpeas, it becomes the foundation for something that tastes both comforting and elegant without any fussing.

Pita Chips That Actually Stay Crispy

The secret to pita chips that don't go soft by the time you serve them is the flip halfway through toasting and not over-oiling them. I used to brush them too generously, thinking more oil meant more flavor, but it actually made them soggy once they cooled. A light hand and that halfway flip gives you chips with a shatter to them, the kind that stay good even if they sit out for an hour.

Building Flavor Layer by Layer

This hummus is a study in balance—the beet brings sweetness and earthy depth, the tahini makes everything creamy and rich, the lemon cuts through and brightens, the cumin whispers in the background, and the garlic makes sure you know this isn't just mashed chickpeas. Season gradually and taste constantly because you're not trying to hit a formula, you're tuning an instrument. Here are the finishing touches that matter most:

• A pinch of cayenne pepper will add a gentle heat that makes people wonder what they're tasting.
• Toasted sesame seeds sprinkled on top add crunch and a nutty complexity that feels intentional.
• If you're making this ahead, store it in an airtight container in the fridge for up to 4 days and refresh with a drizzle of olive oil before serving.

Save

This recipe has taught me that appetizers don't have to be complicated to be memorable. There's something quietly powerful about setting down a bowl of hot-pink hummus and watching people's faces shift from casual to genuinely delighted.

Common Questions

→ How do I roast beets properly?

Wrap cleaned beets in foil, drizzle with olive oil, and roast at 400°F (200°C) for 40–45 minutes until tender. Let cool before peeling and chopping.

→ Can I make the pita chips gluten-free?

Yes, use gluten-free pita bread to accommodate gluten-free diets while maintaining crisp and flavor.

→ What does tahini add to the hummus?

Tahini adds a creamy texture and subtle nutty flavor that complements the sweetness of roasted beets.

→ How do I achieve the perfect hummus consistency?

Blend all ingredients well and add cold water tablespoon by tablespoon until smooth and creamy to your liking.

→ What spices enhance the toasted pita chips?

A sprinkle of sea salt and optional smoked paprika adds a smoky, savory dimension to the crisp pita chips.