Roasted Beet Hummus with Pita Chips

Ingredients

• 2 medium beets, trimmed
• 1 tablespoon olive oil, for roasting beets
• 1 can chickpeas (15 ounces), drained and rinsed
• 1/4 cup tahini
• 2 tablespoons lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 2 tablespoons olive oil, plus more for garnish
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt
• 2 tablespoons cold water, as needed
• 4 pita bread rounds
• 2 tablespoons olive oil, for brushing pita
• 1/2 teaspoon salt, for pita chips
• 1 tablespoon fresh dill or parsley, chopped, for garnish

Method

1. 1

   Preheat the oven to 400°F. Rub the beets with 1 tablespoon olive oil, wrap in foil, and place on a baking sheet.

2. 2

   Roast the wrapped beets until a knife slides in easily, about 45 to 50 minutes.

   45:00 · Roast beets
3. 3

   Unwrap the beets and let cool for 15 minutes, then peel using a paper towel to rub off the skins and cut into chunks.

   15:00 · Cool beets
4. 4

   While the beets roast, lower the oven temperature to 375°F. Cut each pita round into 8 wedges, arrange in a single layer on a baking sheet, and brush both sides with 2 tablespoons olive oil.

5. 5

   Sprinkle the pita wedges with 1/2 teaspoon salt and bake until golden and crisp, about 10 minutes, flipping halfway through.

   10:00 · Bake pita chips
6. 6

   In a food processor, combine the roasted beet chunks, chickpeas, tahini, lemon juice, and garlic. Process until mostly smooth, about 1 minute.

   1:00 · Process hummus
7. 7

   With the processor running, drizzle in 2 tablespoons olive oil, then add the cumin and 3/4 teaspoon salt. Blend until creamy, scraping down the sides as needed.

8. 8

   Add cold water, 1 tablespoon at a time, blending until the hummus reaches a smooth, spreadable consistency.

9. 9

   Taste and adjust salt or lemon juice as needed. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with chopped dill or parsley.

10. 10

    Serve the hummus with the warm pita chips alongside for dipping.