Making Beetroot Hummus with Crispy Sumac Pita and Pickled Beets
This earthy and colorful beetroot hummus is topped with crunchy sumac pita and bright pickled beets for a stunning, healthy snack or starter.
Beetroot Hummus with Crispy Sumac Pita and Pickled Beets
This beetroot hummus is a vibrant twist on the classic Middle Eastern dip. The roasted beet adds a sweet earthiness and brilliant pink color, while the crispy sumac-spiced pita offers a satisfying crunch and herby punch. It’s not just beautiful—it’s packed with plant-based protein and flavor.
Chickpeas and tahini form the creamy base, while cumin and lemon bring brightness. Pickled beets layered on top add sharp contrast and visual intrigue. Serve this as a snack, appetizer, or centerpiece dip at your next gathering—it’s guaranteed to impress.
Serves:
4–6
people
Time to Prepare:
25 minutes
Time to cook or cure:
10 minutes
Skill
Blending, roasting, spice mixing
Serves:
4–6
 people
Time to Prepare:
25 min
Time to cook or cure:
10 minutes
Skills:
Blending, roasting, spice mixing
Ingredients & Tools
Ingredients
For the hummus:
- 430 g (15.2 oz / approx. 2¼ cups) warm chickpeas
- 2–3 small roasted beetroot (about 200 g / 7 oz)
- 4 heaped tbsp tahini (approx. ¼ cup)
- 5 tbsp olive oil (approx. 75 ml / 2.5 fl oz)
- 5 tbsp lemon juice (approx. 75 ml / 2.5 fl oz)
- 1 tsp ground cumin
- 1 tbsp tomato flake spice mix or smoked paprika
- Salt to taste
- Water to blend as needed (beet juice optional)
For the pita crisps:
- 3 pita breads, broken into triangles
- 6 tbsp olive oil (approx. 90 ml / 3 fl oz), or enough to generously coat
- 1 tbsp sumac
- 2 cloves garlic
- 4 tbsp chopped parsley (approx. ¼ cup)
- 5 tbsp lemon juice (approx. 75 ml / 2.5 fl oz)
- Salt to taste
Tools
- Blender
- Small pan
- Mixing bowls
- Pestle and mortar
- Measuring spoons
- Spatula
- Serving plate
- Baking tray
Useful guidelines
Use warm chickpeas for a smoother blend.
Adjust beetroot amount for desired color and sweetness.
Make pita crisps fresh to maintain crunch.
Decorate generously—this dish is visual!
Serve with lemon wedges for extra brightness.
Directions
Simply follow these steps in order to make Beetroot Hummus with Crispy Sumac Pita and Pickled Beets
1. To make the pita crisps: Toss broken pita with olive oil and salt. Roast in a 180°C (356°F) oven for 10 minutes or until golden.
2. To make the hummus: Combine chickpeas, beetroot, tahini, olive oil, lemon juice, spices, and salt in a blender.
3. Blend until smooth, adding water, and a little olive oil as needed. Taste and adjust seasoning.
4. Spoon into a serving dish and swirl.
5. In a pestle and mortar, mash garlic with sumac and parsley. Stir in lemon juice and olive oil to form a paste.
6. Take out the roasted pita breads.
7. Top the hummus with the sumac and parsley puree, pickled beet slices, optional: thinly sliced lemon, and olives.
8. Serve immediately.
Storage
- Hummus keeps for 4–5 days in the fridge.
- Store pita crisps separately in an airtight container to keep them crunchy.
- Do not freeze hummus with toppings—freeze plain hummus only, if needed.
Frequently asked questions
Q: Can I make this hummus without a blender?
A: You can mash it by hand or use a food processor, but a high-speed blender gives the smoothest texture.
Q: Can I use canned chickpeas?
A: Yes. Rinse and warm them before blending for best results.
Q: Do I have to roast the beetroot first?
A: Yes, roasting concentrates the flavor and sweetness. Boiled beets are a less flavorful alternative.
Q: Is this hummus healthy?
A: Yes! It’s full of fiber, plant protein, healthy fats, and antioxidants from the beetroot.
Q: What can I serve with this hummus?
A: Crispy pita, veggie sticks, crackers, or as a spread in wraps or sandwiches.
Q: Can I make this in advance?
A: Yes, make the hummus and crisps a day ahead and assemble just before serving for best texture.
Fermented Vegetables
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