Beet Hummus with Pita Chips

Beet Hummus with Pita Chips
DifficultyBeginner

This Beet Hummus is a vibrant twist on the classic chickpea spread, infused with sweet roasted beets that deliver earthy undertones and a stunning pink hue. It’s ultra-creamy, lemony, and beautifully balanced with tahini and garlic. Paired with crispy golden pita chips, it’s the perfect appetizer for dipping and sharing.

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Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
For the Beet Hummus
 1 medium beet, roasted and peeled
 1 ½ cups canned chickpeas, drained and rinsed
 ¼ cup tahini
 2 tbsp fresh lemon juice
 1 clove garlic
 2 tbsp olive oil
 ½ tsp ground cumin
 ¼ tsp Salt
 ¼ tsp Black Pepper
 2 tbsp cold water, for blending
For Garnish
 Olive oil (for drizzling)
 Sesame seeds or dukkah (optional)
 Fresh parsley or dill
 Roasted beet slices (optional)
For the Pita Chips
 4 pita bread rounds, cut into triangles
 2 tbsp olive oil
 ½ tsp sea salt
 ¼ tsp paprika or za’atar (optional)
Roast the Beet
1

 

  1. Preheat oven to 400°F (200°C).

  2. Wrap the beet in foil and roast for 40–45 minutes, or until fork-tender.

  3. Let it cool, peel the skin, and roughly chop.

Make the Beet Hummus
2

 

 

  1. In a food processor, add roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt.

  2. Blend until smooth, adding cold water a tablespoon at a time to adjust consistency.

  3. Taste and adjust seasoning—more lemon juice for brightness, more salt or cumin for depth.

Make the Pita Chips
3

 

 

  1. While the beets are roasting, toss pita triangles with olive oil, salt, and optional seasoning.

  2. Spread on a baking sheet and bake at 375°F (190°C) for 10–12 minutes, or until golden and crispy. Flip halfway through.

Assemble and Serve
4

 

 

  1. Spoon beet hummus into a serving bowl.

  2. Swirl the top with a spoon and drizzle with olive oil.

  3. Sprinkle with sesame seeds and fresh herbs.

  4. Serve with pita chips on the side, and optional roasted beet slices or lemon wedges.

Serving Suggestions
5

 

 

  • Pair with crudités (cucumbers, carrots, radishes) for a vibrant veggie platter.

  • Use leftovers as a sandwich spread or toast topper.

  • Pairs beautifully with crisp white wine or sparkling rosé.

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Ingredients

For the Beet Hummus
 1 medium beet, roasted and peeled
 1 ½ cups canned chickpeas, drained and rinsed
 ¼ cup tahini
 2 tbsp fresh lemon juice
 1 clove garlic
 2 tbsp olive oil
 ½ tsp ground cumin
 ¼ tsp Salt
 ¼ tsp Black Pepper
 2 tbsp cold water, for blending
For Garnish
 Olive oil (for drizzling)
 Sesame seeds or dukkah (optional)
 Fresh parsley or dill
 Roasted beet slices (optional)
For the Pita Chips
 4 pita bread rounds, cut into triangles
 2 tbsp olive oil
 ½ tsp sea salt
 ¼ tsp paprika or za’atar (optional)

Directions

Roast the Beet
1

 

  1. Preheat oven to 400°F (200°C).

  2. Wrap the beet in foil and roast for 40–45 minutes, or until fork-tender.

  3. Let it cool, peel the skin, and roughly chop.

Make the Beet Hummus
2

 

 

  1. In a food processor, add roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt.

  2. Blend until smooth, adding cold water a tablespoon at a time to adjust consistency.

  3. Taste and adjust seasoning—more lemon juice for brightness, more salt or cumin for depth.

Make the Pita Chips
3

 

 

  1. While the beets are roasting, toss pita triangles with olive oil, salt, and optional seasoning.

  2. Spread on a baking sheet and bake at 375°F (190°C) for 10–12 minutes, or until golden and crispy. Flip halfway through.

Assemble and Serve
4

 

 

  1. Spoon beet hummus into a serving bowl.

  2. Swirl the top with a spoon and drizzle with olive oil.

  3. Sprinkle with sesame seeds and fresh herbs.

  4. Serve with pita chips on the side, and optional roasted beet slices or lemon wedges.

Serving Suggestions
5

 

 

  • Pair with crudités (cucumbers, carrots, radishes) for a vibrant veggie platter.

  • Use leftovers as a sandwich spread or toast topper.

  • Pairs beautifully with crisp white wine or sparkling rosé.

Notes

Beet Hummus with Pita Chips
IngredientsDirections
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