Roasted Beet Hummus Toasted Pita (Printable)
Creamy roasted beet blend served alongside crisp, golden toasted pita chips for a flavorful start.
# Ingredient List:
→ Roasted Beet Hummus
01 - 1 medium beet (approximately 5.3 oz), trimmed and scrubbed
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 2 tablespoons tahini
04 - 2 tablespoons extra-virgin olive oil
05 - 2 tablespoons lemon juice (about 1 lemon)
06 - 1 garlic clove, minced
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water, as needed
→ Toasted Pita Chips
10 - 3 large pita breads, cut into triangles
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon sea salt
13 - 1/2 teaspoon smoked paprika (optional)
→ Garnish
14 - 1 tablespoon toasted sesame seeds
15 - 1 tablespoon chopped fresh parsley
16 - Drizzle of olive oil
# Steps:
01 - Preheat oven to 400°F. Wrap the beet in aluminum foil and roast for 40 to 45 minutes, until fork-tender. Let cool, then peel and roughly chop.
02 - Combine roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor. Blend until smooth, adding cold water tablespoon by tablespoon to reach desired consistency. Taste and adjust seasoning as needed.
03 - Arrange pita triangles on a baking sheet. Brush both sides with olive oil and sprinkle with sea salt and smoked paprika if using. Bake at 400°F for 8 to 10 minutes, turning once, until golden and crisp. Let cool.
04 - Transfer hummus to a serving bowl. Swirl with a spoon, drizzle with olive oil, and sprinkle with toasted sesame seeds and chopped fresh parsley.
05 - Present the beet hummus alongside the toasted pita chips for dipping.
# Expert Tips:
01 -
- It's naturally vegan and stunningly beautiful on any table, making you look like you spent hours in the kitchen when it's actually effortless.
- The beets add a subtle sweetness that makes this hummus genuinely addictive, unlike any store-bought version.
- Homemade pita chips toast in minutes and taste infinitely better than bagged alternatives.
02 -
- Don't skip roasting the beet in foil; boiling it leaches flavor and color into water instead of concentrating it into the flesh.
- If your hummus breaks or looks grainy, you've either over-processed it or your tahini was too warm; start again with room-temperature ingredients and pulse gently instead of blending continuously.
03 -
- Buy a whole beet instead of pre-roasted if you can; roasting it yourself takes minutes but gives you control over the cooking and better flavor than what's often found in grocery store cases.
- Cold tahini and chickpeas make a smoother hummus than room-temperature ones, so don't skip chilling them before blending if you have the time.