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Beet Hummus with Homemade Pita Chips

Beet Hummus with Homemade Pita Chips

50-minute recipe Serves 8
Homemade hummus will steal the show at the appetizer table every time. This vibrant beet hummus (no chickpeas!) is a combination of roasted beets, cauliflower, and nutty tahini. Lemon adds bright acidity, lifting up the earthy vegetables to irresistibly snackable heights.
50-minute recipe Serves 8


Prep: 10 mins | Cook: 40 mins
  • 1

    Position racks in upper and lower thirds of oven, then preheat to 400°F. Line 2 baking sheets with parchment.

  • 2

    Place beets on one side of prepared sheet and cauliflower on the other. Toss each vegetable with 1 tbsp oil to coat. Roast until vegetables are tender, about 40 minutes. Let cool slightly.

  • 3

    Brush both sides of pitas with 1 tbsp oil, then slice each into 16 wedges. Spread out on other prepared sheet. Bake, flipping halfway, until edges are golden, 4 to 6 minutes.

  • 4

    Whirl beets, cauliflower, walnuts, garlic, lemon juice, salt, coriander and remaining 4 tbsp oil in a food processor until smooth.

  • 5

    Transfer to a bowl. Sprinkle with sesame seeds and mint. Serve with pita chips.

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