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Bloody Beet Hummus with Pita Chips

A spooky, vibrant, and healthy beet hummus served with crispy pita chips — perfect for Halloween parties.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Appetizer
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

For the Beet Hummus:
  • 1 medium beet cooked and peeled
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 cloves garlic
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp water or more for smoother texture
For the Pita Chips:
  • 4 pita breads
  • 2 tbsp olive oil
  • ½ tsp paprika
  • ½ tsp garlic powder
  • Salt to taste

Method
 

  1. Cook the Beet: Boil or roast the beet until tender. Peel and chop into small pieces.
  2. Blend the Hummus: In a food processor, combine the beet, chickpeas, garlic, tahini, lemon juice, olive oil, salt, and pepper. Blend until smooth.
  3. Adjust Consistency: Add water gradually until you reach your desired creamy texture.
  4. Make the Pita Chips: Preheat oven to 375°F (190°C). Cut pita bread into triangles, brush with olive oil, and sprinkle with paprika, garlic powder, and salt. Bake 8–10 minutes until crisp.
  5. Serve: Spoon beet hummus into a bowl, drizzle with olive oil, and serve with pita chips. For extra Halloween flair, drizzle balsamic glaze for a “bloody” effect.

Notes

  • Roast the beet for a sweeter flavor.
  • Add cayenne for a spicy version.
  • Store leftovers in the fridge for up to 4 days.