Eat Fuchsia | Roasted Beet Hummus and Crispy Pita Chips

Eat Fuchsia  |  Roasted Beet Hummus and Crispy Pita Chips

Written by Sophie MacKenzie | Photos by Sophie MacKenzie

This time of year, I love to have what I refer to as “make aheads” ready at my disposal. Those large batches of grain salads, or vinaigrette, that you can make up earlier in the week, then use up in easy to prepare meals. My favourite, and the most versatile of these dishes, is hummus. Healthy, easy to assemble, inexpensive to make, and loved by all, hummus is the king of the 'make aheads'. Whether you serve it with crackers, or veggie sticks, or slather it in a sandwich or wrap, it's truly the ultimate packable snack.

This recipe takes advantage of sweet summer beets and fresh herbs like dill, to create a light and citrusy hummus that's a welcome change from the usual variety. Served along side crispy pita chips, it's a great snack to take to the beach, or the park, or your next barbecue.

lemon, chickpeas, dill, beets, garlic hummus

pureed roasted beet covered with abeego

Roasted Beet Hummus


1 Can Salt free Chickpeas (435 grams), drained

2 Small Beets, about 3/4 cup once cooked and sliced

2 Tbsp. Tahini

1/4 Cup Olive Oil

Juice of 1 Large lemon, or 1 and 1/2 small lemons

3 Cloves garlic, more or less to taste

1 tsp. Sea Salt

1 tsp. Cumin

1/2 tsp. Smoked Paprika

1. Begin by wrapping the beets in foil and cooking in a 205 C (400 F) oven until the are soft and can be pierced with a knife. About 60 minutes or so.

2. Once they are cool, peel the beets and combine them along with all the other ingredients in a food processor and puree until smooth. Taste and adjust seasoning. Refrigerate until chilled and serve with Pita Chips (recipe below).

crispy pita chips

reusable beeswax food wrap

Crispy Pita Chips


2 Wholegrain Pitas

Olive Oil

Sea Salt

Chili Flakes

Italian Dried Herbs (Oregano, Thyme, Parsley)

1. Begin by slicing the pita in half to make two semicircles. Then, slice the pita open turning ever semicircle into two semicircles. Slice each into chip size strips.

2. Arrange pita strips on a baking tray and drizzle with a little olive oil. Sprinkle with sea salt and herb, as well as chili flakes.

roasted beet dill hummus dip

Get to know Sophie:

Sophie MacKenzie is a food enthusiast through and through. When she isn't busy , she can be found creating and photographing original recipes for her wholefoods blog, Whole Hearted Eats. Her recipes have been featured on BuzzFeed, Boston Magazine, The Daily Good, as well as being named one of the 25 best food Instagram accounts by Daily Burn. During the rare moments she isn't jumping on tables photographing her meals, she enjoys gardening, watching bad action films, and sprouting anything she can get her hands on. 

sophie mackenzie wholehearted eats

Learn more from Sophie. Check out Wholehearted Eats



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