Roasted beet hummus with homemade pita chips is a healthy appetizer. The beautiful red beets, earthy spices, and fresh lemon juice make this dip irresistible!
Have you noticed that beets are subtlety making their way into menus whenever you dine out? It’s a sure sign of fall, and if you like them you are certainly in for a treat! Red beets have this incredible vibrant magenta color that can’t help but catch your eye. It may be a little bit of a mess, turning your fingers purple as you work diligently with them, but oh so worth the effort if you are an advocate for these fresh root vegetables.
I’m a big fan of the slightly sweet and earthy vegetables, especially when they are oven roasted and super tender. The easiest way to incorporate them into a stunning appetizer is a roasted beet hummus with homemade pita chips. You’re guaranteed to make multiple trips back to the dip bowl with this recipe as you enjoy those last few warm days of summer!
It all starts with roasting these earthy gems at very high temperatures of 400 degrees until fork tender. This really brings out the hint of sweetness inside of the beet.
Did you know that much of the granulated sugar available at the market is from a varietal called sugar beets? Yup, they have 18% sucrose, that’s a good amount for just one vegetable! I blended this roasted beet hummus in my blender until smooth, with a little bit of chunky texture remaining.
Oh well hello, gorgeous! I have yet to find a more luscious, magnetic, fuchsia colored vegetable, and I can’t get enough. My husband Jason may disagree, as many people either LOVE or truly dislike beets. Do you know what I say? More for me! Hehe, and by the way, Jason did have a couple of bites, so it was bearable for even the toughest critics.
I had some extra pita bread leftover in the freezer from a previous lamb kabob feast, so I had a light bulb moment (don’t you love it when that happens?) and made some super easy and fast pita chips. The pita slices were brushed with a spiced olive oil mixture and then baked until crisp and ready for dipping.
Nothing “beets” some fresh hummus and crunchy chips, together, happily co-existing in one bite, or two, or three. You know the drill, grab your favorite cold beverage and nosh away. Aren’t long weekends the best? Happy labor day everyone!
How do I remove Beet Stains from my cutting board?
I feel your pain, the struggle is real! Unless you are boiling your beets or roasting them whole, they can be a bit messy and tricky to clean after you start cutting them up. I would first start with washing your fingertips and hands immediately with warm soapy water right after you work with beets or use gloves to avoid staining altogether. To clean your board, don’t let the beet juice sit and soak, clean up right after and wash with hot soap and water and give the board a good scrub with your sponge. If you need to further deep clean the board from stains, generously sprinkle some coarse kosher salt on the board surface, cut a lemon in half and use the lemon to rub the salt into the board. Salt works into those fine grains of the board and acts an abrasive lifting those gnarly stains. A plus is that your board will be lemony fresh! (Source: Epicurious)
Roasted Beet Hummus with Homemade Pita Chips
Roasted Beet Hummus-
- 4 tablespoons olive oil, plus more for drizzling
- 5 large cloves garlic, peeled
- 4 cups red beets, cut into 1/2-inch cubes (about 3 large beets)
- 15 ounces chickpeas, drained (1 can)
- 1/4 cup lemon juice
- 2 tablespoons tahini
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- Pepper, to taste
- 1/3 cup walnuts, for garnish
- 1 teaspoon chives, chopped for garnish
- lemon peel, grated, for garnish
- 3 whole-wheat pita bread, cut into 8 pieces
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Roasted Beet Hummus-
- Preheat oven to 400 degrees F. In a bowl, toss garlic and beets with some olive oil, salt, and pepper, just to coat. Transfer to a foil-lined baking sheet, spreading in a single layer. Roast until tender, about 10 minutes, check and stir after 10 minutes.
- In a food processor or blender, add chickpeas, lemon juice, tahini, paprika, 1/4 teaspoon salt, and 4 tablespoons olive oil. Puree until chunky but smooth. When beets and garlic are cool enough to handle, add them to the mixture and puree until smooth, leaving the mixture a little chunky if preferred. Season with salt and pepper to taste. Top hummus with chopped walnuts, chives, and lemon peel.
- Preheat oven to 350 degrees F.
- In a small bowl mix 2 tablespoons olive oil, cumin, cayenne, garlic powder, black pepper and salt. Brush each side of the pita pieces with the oil mixture. Transfer pieces to a foil-lined baking sheet. Spread in one layer and bake 12 to 15 minutes, flipping once until pita is lightly browned and crisp. Cool before serving, they will harden slightly more are cooling. Serve with roasted beet hummus, enjoy!