Roasted Beet Hummus with Pita Chips
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
348 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Roasted Beet Hummus with Pita Chips
Description
This recipe starts with roasting whole, foil-wrapped beets at 400°F (200°C) until fork-tender. Once cooled and peeled, the beets are blended with canned chickpeas, tahini paste, lemon juice, garlic, cumin, salt, black pepper, and olive oil until smooth. The result is a creamy, vividly colored hummus with earthy sweetness from the beets and a slight citrus tang from the lemon juice. Additional olive oil, black sesame seeds, and reserved whole chickpeas serve as garnishes, adding visual appeal and texture.
For the pita chips, pita bread pockets are cut into triangles and tossed with olive oil, dried basil, oregano, salt, and pepper, then baked until golden and crisp, providing a crunchy accompaniment to the smooth dip. Care is taken to prevent burning by monitoring baking time closely.
The combination works well as an appetizer or snack, offering a balance of creamy, flavorful hummus and crisp, herbed chips. The recipe is flexible and can be served with vegetable sticks or fresh pita bread as alternatives to chips.
Storage instructions note that the hummus keeps refrigerated for up to a week or can be frozen for up to three months. Pita chips maintain their texture for about three days when stored airtight.
Ingredients
For roasted beet hummus:
- 2 beets medium-sized
- 1 .5 oz or 400 g can chickpeas reserve a few whole chick peas to garnish
- 3 tablespoons tahini paste
- 3 tablespoons lemon juice
- 1 clove garlic or more, to taste
- 1/4 teaspoon cumin
- 1/2 teaspoon salt sea salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup extra virgin olive oil or more, to adjust the consistency
- chickpea reserved whole chickpeas; to garnish
- black sesame
- olive oil
For pita chips:
- 2 Pita bread pockets
- 2 tablespoons olive oil
- 1 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 1/2 teaspoon salt sea salt
Instructions
For roasted beet hummus:
- Preheat the oven to 400 F or 200 C. Wrap each washed and dried beet in aluminum foil and roast for 1 hour. Pierce with a fork to check the readiness. Let cool and peel. Don't turn down the oven as you'll need it for the pita chips.
- For the roasted beet hummus, combine roughly chopped beets with chickpeas, tahini paste, lemon juice, garlic, cumin, sea salt and black pepper in a food processor and blend until smooth, gradually adding the olive oil. Add more salt and/or pepper to taste. Transfer to a bowl and garnish with extra olive oil, black sesame seeds and whole chickpeas.
For pita chips:
- Cut each pita bread in 8 triangles and place them in a large bowl. Mix olive oil with dried herbs, salt and pepper and pour over pita triangles. Coat the pita triangles with oil and arrange them in one layer on a baking pan lined with parchment paper. Bake for 5 to 7 minutes or until golden and crispy. Make sure not to burn them!
Notes
- Substitute pita chips with tortilla chips, vegetable sticks, or fresh pita bread if preferred.
- Store hummus in the refrigerator for up to one week or freeze for up to three months.
- Keep pita chips in an airtight container for up to three days to maintain crispness.
- Watch pita chips closely during baking to avoid burning; remove once golden and crispy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Sodium | 768mg | 32% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 56mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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