Roasted Beet Hummus Toasted Pita (Printable View)
Smooth hummus with roasted beets paired with crisp toasted pita chips for a flavorful Mediterranean starter.
# Ingredient List:
→ Roasted Beet Hummus
01 - 1 medium beet, trimmed and scrubbed
02 - 1 (15 oz) can chickpeas, drained and rinsed
03 - 3 tablespoons tahini
04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 small garlic clove, minced
06 - 2 tablespoons olive oil, plus extra for roasting
07 - ½ teaspoon ground cumin
08 - ½ teaspoon sea salt, plus more to taste
09 - 2 to 3 tablespoons cold water
→ Toasted Pita Chips
10 - 3 large pita breads or gluten-free pita
11 - 2 tablespoons olive oil
12 - ½ teaspoon sea salt
13 - ½ teaspoon smoked paprika (optional)
# How to Prepare:
01 - Set the oven temperature to 400°F.
02 - Wrap the beet in aluminum foil, drizzle lightly with olive oil, and place on a baking sheet. Roast for 40 to 45 minutes until tender when pierced with a fork. Allow to cool, then peel and chop.
03 - Cut pita breads into triangles and 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 crisp and golden. Let cool.
04 - In a food processor, combine roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth, adding cold water one tablespoon at a time until desired creaminess is reached. Season to taste.
05 - Transfer the hummus to a serving bowl, drizzle with olive oil, and accompany with toasted pita chips.
# Expert Suggestions:
01 -
- It looks stunning on the table without any fancy plating required.
- The earthiness of roasted beets transforms basic hummus into something that tastes expensive and restaurant-worthy.
- You'll have crispy pita chips ready in the time it takes the beet to cool, so minimal timing stress.
02 -
- Don't skip rinsing the canned chickpeas—that starchy water will make your hummus gluey instead of silky smooth.
- The hummus thickens as it cools, so if it seems a touch too thin when you're blending, that's actually perfect.
03 -
- If you don't have a food processor, a hand-held immersion blender works fine—just mash the beet and chickpeas well first so you're not overworking the motor.
- Leftover hummus is secretly better the next day after the flavors have had time to marry, so don't hesitate to make this ahead for a party.