Ingredients
Directions
Prepare the Beet Hummus: Drain chickpeas, reserving the liquid. Set aside.
In a food processor, pulse the garlic clove until it is minced.
Add the roasted beets and pulse until finely chopped.
Scrape down the sides of the food processor, then add the chickpeas, 1 tbsp tahini, lemon juice, and lemon zest.
Puree until smooth, adding chickpea liquid 1 tbsp at a time, as needed, to achieve a smooth and creamy consistency.
Season with salt and pepper.
Taste, adding more tahini, if desired.
Set aside the hummus while you toast the pita until crispy.
Spread the hummus on the pita quarters.
Top with arugula, red onion slices, and walnuts.
Drizzle with balsamic vinegar and serve.
Chef's Notes
Roasted Beets
Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Remove beet greens and rinse under cool water. Peel the beets and cut into wedges. Bake for 25–30 minutes, or until fork-tender. Alternatively, you can also steam or boil the beets.
Gluten-Free
Substitute gluten-free pizza crust for the pitas.
Flour-Free
Grill up slices of zucchini, eggplant, or sweet potato to make pizza stacks, or layer the veggies on top of cooked grains and top with the hummus as a dressing.
Nut-Free
Substitute 1 (15-oz) can chickpeas for the walnuts. (For extra crunch, roast them!)
Ingredients
Directions
Prepare the Beet Hummus: Drain chickpeas, reserving the liquid. Set aside.
In a food processor, pulse the garlic clove until it is minced.
Add the roasted beets and pulse until finely chopped.
Scrape down the sides of the food processor, then add the chickpeas, 1 tbsp tahini, lemon juice, and lemon zest.
Puree until smooth, adding chickpea liquid 1 tbsp at a time, as needed, to achieve a smooth and creamy consistency.
Season with salt and pepper.
Taste, adding more tahini, if desired.
Set aside the hummus while you toast the pita until crispy.
Spread the hummus on the pita quarters.
Top with arugula, red onion slices, and walnuts.
Drizzle with balsamic vinegar and serve.