This creamy beet hummus with crispy, homemade pita chips is the healthy snack of your dreams.
I love when a healthy snack doesn’t taste like a healthy snack. When eating healthy, the only way I see it is that you must make sure the food is still full of flavor and extremely delicious. There is honestly an infinite amount of ways to make healthy foods taste like you’re not missing out on anything. And this is one of them…
Hummus + chips…the perfect combination. I don’t think there’s anything more comforting when it comes to snack foods than something you can dip into. I mean, a lot of people grab for a bag of chips and some sort of creamy dip, so why not make a nutrient packed hummus with whole wheat, healthy pita chips?
The hummus has a ton of flavor because I first roast the beets. They take a while to cook, but once you drizzle them with a little oil and wrap them up, you don’t even have to look at them. I would get these roasting first, and then move on to the dough for the pita bread (which then gets turned into chips).
I made some amazing homemade soft pretzels a couple months ago, and since then made it a goal to start making more homemade breads. This pita bread has a few steps, but is as simple as can be. You mix the dough, let it rest, cut and shape it, let it rest again, roll it, let it rest one more time, then bake it for 3-4 minutes. It comes out soft, chewy, and extremely airy. I like to save about half of the bread for dinners during the week, and the other half I just cool, cut, and bake into chips.
Once the beets are done baking, they peel easily just by using your hands (I recommend wearing gloves because beets will immediately stain your hands, and anything else they touch, pink). I puree the beets with garbanzo beans (what you use for regular hummus), a touch of tahini, some garlic, lemon and a splash of olive oil. The color on this is unreal…so vibrant and makes you just want to dive right in.
I tossed some extra garbanzo beans with olive oil and paprika to bake them into crispy little garnishes. Some feta, pistachios, and a drizzle of olive oil are the finishing touches. This snack combo will become your ultimate go-to. When I don’t have the time or patience to make the pita chips, but still want to enjoy the hummus, I usually go for these Siete Sea Salt Tortilla Chips…so, so good. Enjoy!
- 1 lb bread flour
- 1 lb whole wheat flour
- ¼ oz instant dry yeast
- 1 lb, 4 oz water
- 1 oz olive oil
- 2 ½ tsp salt
- ½ tsp sugar
- 1 lb whole beets
- 15 oz cooked garbanzo beans
- 2 cloves garlic, chopped
- 1 tbsp tahini
- 1 lemon, zested and juiced
- ¾ cup olive oil
- 15 oz cooked garbanzo beans
- 3 tbsp olive oil
- 1 tbsp smoked paprika
- ¼ cup crumbled feta cheese
- ¼ cup chopped toasted pistachios
- Combine the ingredients in a stand mixer. Mix on low for 4 minutes. Adjust the speed to medium and mix for 3 minutes. Remove the dough from the mixer, form it into a ball, place it into an oiled bowl, cover with plastic wrap or a damp cloth, and let sit in a warm place for 1 hour (the dough should double in size). Turn the dough out onto a floured surface and cut into 16 pieces. Shape each piece into a tight ball. Cover and let rest for 15 minutes. Roll each ball of dough into a flat circle, with a diameter of about 7” (it well help to continually flour your rolling pin and work surface). Work one by one with each ball, keeping the others covered. Once all the balls are rolled out, cover again and let rest for 20 minutes.
- Preheat the oven to 500F. Work in batches to bake the dough for about 3-4 minutes until golden. The bread should puff up and have a large air bubble in the center when you pull it from the oven. Let cool.
- Drop the oven heat to 425F. Cut the pita bread into quarters. Toss with olive oil, salt and black pepper. Bake for about 8-10 minutes until crispy, checking often so they don’t burn. Let cool.
- Preheat the oven to 400F. Place the beets on a large piece of foil, drizzle oil over each one, and wrap the foil up, leaving a little opening at the top. Bake the beets in the foil for about 2 hours, or until fork tender. While the beets are still warm, peel and discard the skin. Chop the beets into large pieces and let cool. Combine the cooled beets, garbanzo beans, garlic, and tahini, lemon zest, and lemon juice in a food processor. Pulse until combined. Slowly drizzle in the olive oil, processing until smooth. Season with salt and black pepper to taste.
- To make the pita chips, you first must make pita bread. This is somewhat of a large recipe (I figure if you’re going to put the effort in to make it, you might as well make a good amount). I recommend turning half the bread into chips and saving the rest as bread to make pita sandwiches. You can also just cut the recipe in half!