Beet Hummus With Pita Chips

There’s something irresistible about the vibrant color and earthy flavor of Beet Hummus. It’s creamy, slightly sweet, and has just the right amount of garlic and lemon to balance the flavors. Paired with crispy Pita Chips, it’s the perfect appetizer or snack that’s not only delicious but also healthy.

I love serving this dish at gatherings because it always catches people’s attention with its bold pink hue. My family appreciates it as a nutritious alternative to traditional dips, and I feel great knowing it’s packed with fiber, vitamins, and antioxidants. Once you try this recipe, you’ll never look at hummus the same way again!

Questions I Often Get Asked About This Recipe

Q: Do I need to roast the beets, or can I use pre-cooked ones?
A: You can absolutely use pre-cooked beets to save time, but roasting them fresh gives a richer flavor.

Q: What’s the best way to blend the hummus?
A: A food processor works best, but a high-powered blender can also achieve a smooth texture.

Q: Can I make this hummus ahead of time?
A: Yes! It actually tastes better after chilling for a few hours, as the flavors meld beautifully.

Q: How long does this hummus keep?
A: It lasts about 4–5 days in the refrigerator when stored in an airtight container.

Q: Can I substitute tahini if I don’t have any?
A: While tahini adds creaminess, you can replace it with Greek yogurt, sunflower seed butter, or even almond butter in a pinch.

What You Need to Make Beet Hummus with Pita Chips

For the Beet Hummus:

• 1 medium beet, roasted and peeled
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Juice of 1 lemon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt (adjust to taste)
• 2–3 tablespoons water (for consistency)

For the Pita Chips:

• 4 pita bread rounds
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon smoked paprika (optional)

How to Make Beet Hummus with Pita Chips

1. Prepare the Beet Hummus:
   Combine the roasted beet, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and salt in a food processor. Blend until smooth, adding water as needed to reach your desired consistency.
2. Make the Pita Chips:
   Preheat the oven to 375°F (190°C). Cut pita bread into triangles and toss with olive oil, garlic powder, salt, and paprika. Arrange on a baking sheet and bake for 8–10 minutes, flipping halfway through, until golden and crispy.
3. Serve and Enjoy:
   Transfer the beet hummus to a serving bowl, drizzle with olive oil, and garnish with sesame seeds or fresh herbs. Serve with warm pita chips.

Tips for Perfect Beet Hummus and Pita Chips

• Roast Beets Ahead of Time: Roast extra beets and keep them refrigerated for quick hummus prep later in the week.
• Smooth Texture Tip: Peel the chickpeas to make the hummus extra creamy—though this step is optional.
• Customize the Flavor: Add more lemon juice for brightness or a dash of cayenne pepper for a spicy kick.
• Crunchy Chips Hack: For extra crispy pita chips, bake them in a single layer without overlapping.
• Pairings: Serve with fresh veggies like carrots, cucumbers, and bell peppers for extra variety.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “The color alone made me want to try this recipe, but the flavor blew me away! It’s so creamy and delicious.” – Hannah

⭐️⭐️⭐️⭐️⭐️ “I made this for a party, and it was gone in minutes. The pita chips were so simple and perfectly crispy.” – Megan

⭐️⭐️⭐️⭐️⭐️ “I love how healthy this hummus is! It’s now my go-to snack for meal prep days.” – Olivia

⭐️⭐️⭐️⭐️ “I was worried the beet flavor would be too strong, but it’s perfectly balanced. Even my kids loved it!” – Rachel

⭐️⭐️⭐️⭐️⭐️ “This recipe is so versatile—I used leftovers as a sandwich spread, and it was amazing.” – Emily

Printable Recipe

Beet Hummus With Pita Chips

Yield: 6

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

This Beet Hummus with Pita Chips is vibrant, creamy, and packed with flavor. Perfect as a healthy snack or appetizer, it’s easy to make and sure to impress with its bold color and taste.

Print

Ingredients

• For the Beet Hummus:
• 1 medium beet, roasted and peeled
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Juice of 1 lemon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt (adjust to taste)
• 2–3 tablespoons water (for consistency)
• For the Pita Chips:
• 4 pita bread rounds
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon smoked paprika (optional)

Instructions

Step 1: Roast the Beet (If Not Using Pre-Cooked)

• Preheat your oven to 400°F (200°C).
• Trim the stems and roots from the beet and scrub it clean. Wrap it tightly in foil and place it on a baking sheet.
• Roast for 35–40 minutes, or until you can easily pierce it with a fork.
• Once cooked, let it cool slightly before peeling off the skin. (Tip: Use a paper towel to rub the skin off—it slides off easily!)

Step 2: Prepare the Beet Hummus

• Cut the roasted beet into chunks and add it to a food processor or high-powered blender.
• Add the drained chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and salt.
• Blend the ingredients until smooth. Stop to scrape down the sides of the processor to make sure everything is evenly incorporated.
• If the hummus seems too thick, add 1–2 tablespoons of water at a time, blending until you reach the desired creamy consistency.

Step 3: Taste and Adjust Seasoning

• Taste the hummus and adjust the flavors to your liking.
• Add more lemon juice for brightness, a touch of salt for seasoning, or a drizzle of olive oil for extra richness.

Step 4: Make the Pita Chips

• Preheat the oven to 375°F (190°C).
• Cut pita bread rounds into triangles or strips and place them in a large bowl.
• Drizzle with olive oil and sprinkle with garlic powder, salt, and smoked paprika (optional for added flavor). Toss well to coat.
• Spread the pita pieces in a single layer on a baking sheet.
• Bake for 8–10 minutes, flipping halfway through, until golden and crisp. Keep an eye on them to avoid burning.

Step 5: Assemble and Serve

• Spoon the beet hummus into a serving bowl and drizzle with a little extra olive oil.
• Garnish with sesame seeds, parsley, or even a sprinkle of crumbled feta for added texture.
• Arrange the crispy pita chips around the hummus or serve them in a separate basket.

Now you’re ready to enjoy this colorful and flavorful dip! Serve it immediately or refrigerate it for a few hours to let the flavors meld even more.

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If You Enjoyed This Recipe, Please Share!

I hope you love this Beet Hummus with Pita Chips as much as my family does! It’s colorful, healthy, and packed with flavor—perfect for any occasion. If you enjoyed this recipe, please share it with your friends and family.

Post your photos, tag me on social media, and let me know how it turned out! Your shares and feedback help inspire others to try new recipes, and I’d love to see your creations. Happy cooking!