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Roasted Beet Hummus with Homemade Pita Chips

creamy, roasted beet hummus with homemade pita chips

  • Author: Kayla Howey

Ingredients

Scale

Homemade Pita Chips

  • 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

Roasted Beet Hummus

  • 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

Hummus Garnishes

  • 15 oz cooked garbanzo beans
  • 3 tbsp olive oil
  • 1 tbsp smoked paprika
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped toasted pistachios

Instructions

Homemade Pita Chips

  1. 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.
  2. 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.
  3. 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.

Roasted Beet Hummus

  1. 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.

Notes

  • 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!

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