Beet Hummus with Lemon Dill Pita Chips
Beet hummus is not only a gorgeous pink hue, but it's the BEST easy and healthy snack! Tahini, chickpeas, beets, and oil are blended together and flavored with dill and lemon. Plus, learn to make easy homemade pita chips to accompany this beautiful dip! Perfect for Spring parties, or a healthy snack to take to work!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 servings
- 1 beet peeled
- 1/4 cup tahini paste sesame seed paste - found near the peanut butter
- 1 clove garlic peeled
- 2 Tablespoons lemon juice approx. juice from 1 lemon
- 1-1/2 teaspoon lemon zest
- 1 15-ounce can chickpeas rinsed and drained
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1 teaspoon fresh dill
- feta for topping (optional; omit if vegan)
Homemade Lemon Dill Pita Chips
- pita bread cut into eighths
- 2 Tablespoons olive oil
- 1 Tablespoon lemon juice
- 1 teaspoon fresh dill plus extra for serving (optional)
- 1/2 teaspoon salt plus extra for serving (optional)
Peel the beet and chop into quarter-sized pieces.
Bring a pot of water to boil and add beet. Cook for 12-15 minutes until you can pierce a fork through a piece of the beet.
Add to the food processor and add remaining ingredients for hummus except for the olive oil.
Blend on low and while the food processor is running, pour the olive oil in. Blend until hummus is fully mixed and smooth.
Serve with fresh dill, lemon zest, and feta on top (optional). Leftovers keep in the fridge for about 5 days.
To Make Pita Chips:
Preheat oven to 400 degrees Fahrenheit. Cut pita bread into triangles and place on a nonstick baking sheet.
Mix olive oil, lemon juice, dill, and salt. Brush mixture onto pita slices.
Bake for 7-9 minutes until golden brown.
Serving: 1serving | Calories: 201kcal | Carbohydrates: 24.2g | Protein: 7.9g | Fat: 9.1g | Saturated Fat: 1.2g | Sodium: 118mg | Potassium: 371mg | Fiber: 6.9g | Sugar: 5.4g | Calcium: 5% | Iron: 15%