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.
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.
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.
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.
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.
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.
4 servings