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Roasted Beetroot Hummus with Pita Chips - Healthy Vegan Appetizer

Roasted Beet Hummus with Pita Chips

Healthy vegan Roasted Beet Hummus served with pita chips is a delicious colorful appetizer perfect for Valentine's Day. This creamy beet hummus packed with nutrients will surely get you in the mood!
Course Appetizer
Cuisine Middle Eastern
Keyword beet hummus, beet hummus recipe, beetroot hummus, creative hummus recipes, unusual hummus
Prep Time 5 minutes
Cook Time 10 minutes
Roasting time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 348kcal
Cost $4


For roasted beet hummus:

  • 2 medium-sized beets
  • 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 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!


You can substitute pita chips with tortilla chips, vegetable sticks or fresh pita bread.
Store the hummus in the fridge for up to a week or freeze for up to 3 months. Store pita chips for up to 3 day sin an airtight container.


Calories: 348kcal | Carbohydrates: 23g | Protein: 5g | Fat: 26g | Saturated Fat: 3g | Sodium: 768mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 7.1mg | Calcium: 56mg | Iron: 1.7mg