Healthy vegan Roasted Beetroot Hummus served with pita chips is a delicious colorful appetizer perfect for Valentine’s Day. This creamy beetroot hummus packed with nutrients will surely get you in the mood!
I came up with this creamy roasted beetroot hummus recipe with Valentine’s Day in mind. We all love chocolate but hey, what do you serve for dinner? So here is a great idea for a delicious festive appetizer: Roasted beetroot hummus with pita chips.
I’m a big fan of hummus and I love to dip everything in hummus, spread it on my toast and eat it with a spoon straight from a bowl. With that being said, I can assure you that homemade hummus is so much better than store bought.
First of, you are in control of the ingredients. No additives, no preservatives, no sweeteners, no artificial food coloring, just whole ingredients and gorgeous natural coloring. If eating healthy is your priority, homemade hummus is a way to go.
Second, it’s really easy and quick to make. If you have a blender, making hummus would take you no more than 10 minutes.
And lastly, nothing tastes better than homemade roasted beet hummus! Beets give it a natural sweet note, while combining nicely with tart tahini and pungent garlic.
Did I mention that it looks gorgeous?
History of Hummus
Hummus became popular in the Western world quite recently, although it was enjoyed in the Middle East and North Africa for ages. Wikipedia article about hummus says that it was first recorded in cookbooks in 13th century.
The ingredient list changed over time, but the main ingredient has always been chickpeas (or garbanzo beans, another name for it).
Before the invention of hummus, chickpeas were most commonly served warm in stews and hot dishes, so the idea of mashing them cold and adding tahini paste, vinegar or lemon juice, olive oil and garlic was quite a game changer.
All of the ingredients are easily found in the Middle East, making hummus a staple food to be eaten for breakfast, lunch and dinner and the most popular dip of all times.
Did you know that “Hummus” means “Chickpeas” in Arabic?
Each region in the Middle East has its own idea of what “the right” hummus is. From serving it warm to adding yogurt, different spices like cumin, sumac, paprika as well as a variety of toppings.
Hummus is traditionally served with flatbread, although in Western countries it is often substituted with tortilla chips. I used pita chips in this recipe, combining both, but you can feel free to eat it with vegetable sticks, crackers or anything else you prefer.
Health Benefits of Homemade Roasted Beetroot Hummus
It was recently discovered that Mediterranean diet is (possibly) the world’s healthiest diet. It emphasizes the consumption of vegetables, fruits, olive oil, legumes, nuts and whole grains.
With that being said, hummus perfectly fits to this concept.
- It’s an excellent source of plant-based protein and healthy fats;
- Hummus is rich in essential vitamins and minerals (folate, zinc, phosphorus, iron, B vitamins, magnesium, manganese) ;
- It helps you to reduce cholesterol levels;
- Helps digestion due to high fiber content;
- Protects your heart health;
- Helps maintain bone health;
- Has anti-inflammatory properties;
- Lowers the risk of cancer;
- Helps you control blood sugar levels;
- Contributes to fat burning and weight loss;
- Hummus is an energy booster;
- Supports your immune system.
The list goes on and on. Besides, the addition of roasted beetroot in this hummus adds on to it.
Being rich in vitamin C, potassium, fiber and manganese, it has immune-boosting properties, as well as antioxidant and cleansing benefits.
Besides, hummus is naturally vegan and gluten free! Just serve it with gluten free pita chips or vegetable sticks if you follow a gluten free diet.
To sum it up, hummus undoubtedly has a high nutritional value and deserves to be included in your daily diet for sure!
There is one more thing you might be surprised about: chickpeas and beetroot are both natural aphrodisiacs, so make sure to include roasted beetroot hummus in your Valentine’s Day date night menu!
How to Make Roasted Beetroot Hummus
For the roasted beetroot hummus you will need canned chickpeas (I recommend Natural Value organic garbanzo beans), medium sized beets, tahini paste (my choice is Pepperwood Organic tahini paste), garlic, lemon juice, extra virgin olive oil, cumin, sea salt and black pepper.
For the pita chips you’ll need 2 pita bread pockets, olive oil and your favorite herbs. I used dried basil and oregano.
To roast the beets, wrap them in aluminum foil unpeeled and roast for 1 hour in the preheated oven. Pierce them with a fork to check the readiness. Let cool and peel.
For the roasted beet hummus, combine roughly chopped beets with chickpeas, tahini paste, lemon juice, garlic, cumin, salt and pepper in a food processor and blend until smooth, gradually adding the olive oil. Transfer to a bowl and garnish with extra olive oil, black sesame seeds and whole chickpeas.
For the 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. Bake for 5 to 7 minutes or until golden and crispy. Make sure not to burn them!
Here is the full recipe for you and I hope you and your date will enjoy it!
Roasted Beetroot Hummus
For roasted beetroot hummus:
- 2 medium-sized beetroots
- 1 15.5 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 sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil or more, to adjust the consistency
- reserved whole chickpeas, black sesame and more olive oil to garnish
For pita chips:
- 2 pita bread pockets
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
For roasted beetroot 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!
Other Easy Appetizer Recipes You’ll Love:
- Olive Tapenade
- Goat Cheese Crostini with Rhubarb Chutney
- Take-Along Watermelon Skewers with Feta and Mint Pesto
- Cream Cheese Stuffed Olives