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roasted beet hummus

Roasted Beet Hummus with Za'atar Pita Chips

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Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 1 large beet, peeled
  • 1 can chickpeas, drained (15.5 oz)
  • 1/4 cup + 2 tbsp cold water
  • 1/3 cup tahini (sesame paste)
  • Juice from 1/2 lemon
  • 2 cloves garlic
  • 1 tsp cumin
  • 1/2 tsp salt, plus more to taste
  • Olive oil

Za'atar Pita Chips

  • 1 -2 pita, sliced in half
  • Olive oil
  • 1 tbsp za'atar spice

Tahini Sauce

  • 1/4 cup tahini paste
  • 1/4 cup cold water
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp garlic powder

Top with

  • Olive oil
  • Tahini sauce
  • Sesame seeds
  • Paprika
  • Chopped parsley

Directions

  1. Preheat the oven to 375 F
  2. Peel the beet and trim off the end piece. Cut into 4 pieces and place on a parchment lined sheet pan
  3. Drizzle the beets with olive oil and season with a pinch of salt. Roast for 25-30 minutes.
  4. Cut the pita open then slice in half. Cut each half into 4 triangles and place on a baking sheet. Toss with a drizzle of olive oil and tbsp of za'atar. Bake for about 10-12 minutes, flipping halfway through.
  5. While that roasts, prepare the tahini sauce by whisking together the tahini, water, lemon juice, salt and garlic powder. If too thick, add more water by the tsp.
  6. Once the beets are cooked, add them to a blender with the drained chickpeas, water, tahini, lemon juice, garlic, cumin and salt. Blend together until smooth. Adjust salt if needed. If the hummus is too thick, add more water or lemon juice by the tbsp.
  7. Plate the hummus in a shallow plate with the back of a spoon, and top with a drizzle of tahini sauce, olive oil, sesame seeds and parsley.
  8. Serve with the pita chips and/or veggies.
  9. Leftovers can be refrigerated for up to 5 days.