Creamy Beet Hummus with Homemade Crispy Pita Chips

Ok I know what you might be thinking: "Beet Hummus? Nah Rakes.." Listen, beet hummus, at first glance, might be an unusual hummus variation, but trust me, this is a game changer.

A taste of this hummus will start off with an earthy flavor coming from the beet, then the zing from the garlic, and finally ending off with the citrus notes of lemon -- all with these crunchy homemade pita chips. I cannot wait for you to try it! Enjoy ❤️

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Creamy Beet Hummus with Homemade Crispy Pita Chips

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

Beet Hummus

2 packs Peeled & Cut Baby Beets (Trader Joes)

1 can chickpeas drained

1 lemon (zest from 1 lemon and juice from 1/2 the lemon)

2 tbsp of minced garlic

2 tbsp of tahini

1/4 cup extra virgin olive oil

Seasoning

Salt, pepper, and za'atar to taste

1&1/3 tsp dried thyme

1&1/3 tsp dried sage

Crispy Pita Chips

2 pocketless pita bread (Kontos is great)

Couple tbsps of extra virgin olive oil for drizzling

Seasoning

Salt & pepper to taste

1 tsp garlic powder

1 tsp za'atar

1/2 tsp dried thyme

Directions:

1. Preheat oven to 425. Cut the pita bread into halves then into triangles to get 6 total triangles from one pita bread. Spread onto a baking sheet, add a drizzle of olive oil, add seasonings, and bake for 8-10 minutes till golden brown. Cool completely before serving and work on the hummus in the meantime.

2. To a food processor, add beets and blitz till there are only bits remaining. Add in chickpeas, lemon zest, lemon juice, garlic, and seasoning. Blend till combined. It will be grainy at this point, but not to worry.

3. Add olive oil and blend till creamy. Taste and iterate your seasoning to your liking.

Notes

- Cool your pita bread completely before serving to ensure crispiness.