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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 minsFor 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
Preheat oven to 400°F (200°C).
Wrap the beet in foil and roast for 40–45 minutes , or until fork-tender.
Let it cool, peel the skin, and roughly chop.
Make the Beet Hummus
2
In a food processor, add roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt.
Blend until smooth, adding cold water a tablespoon at a time to adjust consistency.
Taste and adjust seasoning—more lemon juice for brightness, more salt or cumin for depth.
Make the Pita Chips
3
While the beets are roasting, toss pita triangles with olive oil, salt, and optional seasoning.
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
Spoon beet hummus into a serving bowl.
Swirl the top with a spoon and drizzle with olive oil.
Sprinkle with sesame seeds and fresh herbs.
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.
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
Preheat oven to 400°F (200°C).
Wrap the beet in foil and roast for 40–45 minutes , or until fork-tender.
Let it cool, peel the skin, and roughly chop.
Make the Beet Hummus
2
In a food processor, add roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt.
Blend until smooth, adding cold water a tablespoon at a time to adjust consistency.
Taste and adjust seasoning—more lemon juice for brightness, more salt or cumin for depth.
Make the Pita Chips
3
While the beets are roasting, toss pita triangles with olive oil, salt, and optional seasoning.
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
Spoon beet hummus into a serving bowl.
Swirl the top with a spoon and drizzle with olive oil.
Sprinkle with sesame seeds and fresh herbs.
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.
Beet Hummus with Pita Chips
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