Roasted Beetroot Hummus with Pita Chips

Healthy vegan Roasted Beetroot Hummus served with pita chips is a delicious

colorful appetizer perfect for any day! This creamy beetroot hummus packed with nutrients.

Roasted Beetroot Hummus with Pita Chips [Vegan]

Ingredients

For the Roasted Beetroot Hummus:

• 2 medium-sized beetroots
• 1 15.5 ounce of chickpeas reserve a few whole chickpeas 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 the Pita Chips:

• 2 pita bread pockets
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sea salt

Preparation

For the Roasted Beetroot Hummus:

1. Preheat the oven to 400F. Wrap each washed and dried beet in aluminum foil and roast for 1 hour.
2. 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.
3. 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.
4. Add more salt and/or pepper to taste.
5. Transfer to a bowl and garnish with extra olive oil, black sesame seeds and whole chickpeas.

For the Pita Chips:

1. 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.
2. Coat the pita triangles with oil and arrange them in one layer on a baking pan lined with parchment paper.
3. Bake for 5 to 7 minutes or until golden and crispy. Make sure not to burn them!

Notes

You can substitute pita chips with tortilla chips, vegetable sticks or fresh pita bread.

https://www.onegreenplanet.org/vegan-recipe/roasted-beetroot-hummus-pita-chips/