Get ready to spook up your snack game! This Bloody Beet Hummus with Bat Pita Chips recipe is pure Halloween magic, transforming simple ingredients into a vibrant, festive treat. I first dreamed this up after my son’s celiac diagnosis, wanting to create something fun *and* safe for him and his friends. Seeing his excitement for this deep red, “bloody” dip and his little bat-shaped chips made me realize that gluten-free cooking could be so playful. It’s healthy, it’s vegan, and honestly, it’s just plain fun to make and share!
Why You’ll Love This Bloody Beet Hummus with Bat Pita Chips
Honestly, this recipe is a total winner for so many reasons:
- Seriously Stunning Color: That deep, vibrant red from the beets is just *chef’s kiss*! It’s perfect for Halloween without any fake dyes.
- Super Easy to Make: Roasting beets and simmering chickpeas might sound like a lot, but it’s really straightforward, and the food processor does most of the heavy lifting.
- Festive & Fun: From the “bloody” dip to the adorable bat pita chips, it’s a guaranteed hit at any party or just for a spooky night in.
- Healthy & Wholesome: It’s naturally vegan, gluten-free, packed with fiber and nutrients – a snack you can feel great about serving and eating!
- Wow Factor Presentation: Who knew healthy could look this cool? It’s a unique appetizer that’ll definitely get people talking.
Ingredients for Your Festive Bloody Beet Hummus with Bat Pita Chips
Alright, let’s get our spooky ingredients all lined up! You’ll need a few things for the hummus itself, and then a little something extra for those awesome pita chips.
For the Bloody Beet Hummus:
- 1 small-medium beet (about 5 ounces or 140g) – this is where all that gorgeous color comes from!
- 1 (15-ounce/425g) can chickpeas, oh so important, drained and rinsed really well. Beans are your best friends, seriously! They’re powerhouses of goodness.
- 1/4 teaspoon baking soda – sounds weird, but trust me, this is key for super creamy chickpeas!
- 1/3 cup heaping tahini – make sure it’s good quality, it makes a huge difference in flavor.
- 1 large lemon – we need both the zest and the juice (about 3 tablespoons juice), and maybe a little more if you like it zingy!
- 3 cloves garlic, chopped – hello, flavor!
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 heaping teaspoon kosher salt – or add more to taste, you know what you like!
- Freshly cracked black pepper, just to taste
- 1/2 tablespoon extra virgin olive oil (optional) – I like to add this for a little extra richness, but it’s totally up to you.
For Serving:
- Extra virgin olive oil, for drizzling – a nice stream over the top looks and tastes amazing.
- 1 tablespoon Za’atar (optional) – a little sprinkle adds a fantastic herby, tangy note.
- Chopped flat-leaf parsley – for a pop of green and freshness.
- Your homemade toasted pita chips (we’ll get to those!), warm pita or flatbread, crackers, or whatever dippers make your heart sing!
Crafting the Perfect Bloody Beet Hummus
Okay, let’s get this spooky stuff made! Making this hummus is a bit of a labor of love, but trust me, every step is worth it for that incredible flavor and that gorgeous, “bloody” color. First things first, preheat your oven to 425°F (218°C). You’ll want to prep your beet now – wash it really well, scrub off any dirt, and trim off those super long roots, but leave a little bit of the stem on. This helps keep the beet from bleeding out all its amazing color in the oven. After roasting, the skins just slip right off, which is way easier than peeling raw! You can wear gloves here if you don’t want stained hands – beets are pretty powerful color-wise!
Roasting the Beets for Deep Color
Prep your beet by washing and scrubbing it really well. Don’t trim off the skinny tails or stems completely, as this can cause your beet to lose moisture and color during roasting. Give it a little rub with olive oil, pop it into a baking dish, maybe add about half a cup of water to keep things moist, and cover it up tight with a lid or foil. Roast it for about 45 to 60 minutes. You want it to be super tender when you poke it with a fork! For more on beetroot benefits, check out what medical experts say.
Achieving Creamy Chickpeas for Smooth Hummus
Now, while those beets are doing their thing, let’s talk chickpeas! Drain and rinse them really well. The little secret for ridiculously smooth hummus? Simmering them with baking soda! Put the chickpeas in a saucepan, cover them with water by an inch or two, add that ¼ teaspoon of baking soda, and bring it to a good, rolling boil. Let them simmer hard for about 20 minutes. You’ll notice they start to break down a bit – that’s exactly what you want for the creamiest hummus ever. Drain them well afterward.
Blending the Bloody Beet Hummus
Time to bring it all together! Dump those gloriously creamy chickpeas into your food processor. Now toss in your chopped, roasted beets, that lovely tahini, the lemon zest and juice, garlic, cumin, coriander, and salt. Give it a whirl! Scrape down the sides of the processor as needed to make sure everything gets blended in. If you like your hummus a little looser, now’s the time to add a tablespoon of ice water and blend again. Taste it! Seriously, taste it. Add more salt, more lemon, or more garlic if your heart desires. You’re the chef here, so make it perfect for *you*!
Creating Spooky Bat Pita Chips
Okay, now for the fun part – making our little bat friends! Since we’re keeping this party gluten-free, grab your favorite gluten-free pita bread. If you can’t find GF pita, regular works too, of course! Use a small, sharp knife or some cute bat-shaped cookie cutters to slice your pita into little bats. It’s okay if they aren’t perfect; the wonkier, the more character, right? Lay them out on a baking sheet, give them a little brush with olive oil – just a light coating – and sprinkle them with a pinch of salt. Pop them into the oven (the same one you used for the beets, probably around 375°F/190°C is good) and bake for about 8-10 minutes. Keep an eye on them! You want them golden and crispy, but not burnt. They turn into the best crunchy dippers!
Serving Your Bloody Beet Hummus with Bat Pita Chips
Now for the grand finale! Getting your gorgeous, vibrant Bloody Beet Hummus ready to serve is almost as fun as making it. Spoon that glorious red dip onto your favorite serving plate. Use the back of your spoon to swirl it around, creating little waves or even a little well in the center—it just makes it look extra special. Drizzle generously with good quality extra virgin olive oil; it adds a lovely richness. If you have some Za’atar on hand, a sprinkle over the top is fantastic. Then, finish it off with some fresh, chopped parsley for a bit of color contrast. Serve it up immediately with those amazing bat pita chips you made, or offer warm pita, crackers, or any crisp veggies you have on hand from your recipe collection!
Tips for Success with Your Beet Hummus
Want your beet hummus to be absolutely perfect? Here are a few of my favorite tricks! First off, don’t skimp on the tahini quality; a good tahini makes a world of difference in that nutty depth. For super-smooth hummus, simmering those chickpeas with baking soda is non-negotiable – it really breaks them down. If your beets seem a little dry when you roast them, a splash of water in the pan helps keep them juicy. And always, always taste and adjust! That final check for salt and lemon is where you truly make it your own. Oh, and if your food processor is a little weak, don’t be afraid to add a tablespoon of ice water to help it along!
Ingredient Notes and Substitutions
Let’s talk ingredients and how to make this recipe work for you! The quality of your tahini is super important here; it’s the backbone of the hummus flavor, so try to spring for a good one if you can. If your tahini is really thick, you might need a tiny bit more lemon juice to loosen it up. For the beets, if you can’t roast them, you could *technically* use pre-cooked beets, but they won’t have quite the same depth of flavor or that gorgeous natural vibrancy. And about the pita chips – if gluten-free isn’t your jam, just use regular pita. The most important thing is having something munchy to scoop up all that yummy hummus, right?
Frequently Asked Questions about Bloody Beet Hummus
Got questions about whipping up this spooky good dip? I’ve got answers! Making a festive appetizer should be fun, not stressful. If you’re curious about more of my recipes or the story behind them, feel free to check out my about page!
Can I make this Bloody Beet Hummus ahead of time?
Absolutely! This hummus is actually better if it sits for a few hours or even overnight. This gives all those amazing flavors a chance to meld together. Just store it in an airtight container in the fridge. It’s perfect for prepping a day before your big Halloween bash!
What can I use instead of beets for coloring?
Beets are what give this hummus its signature “bloody” look and earthy sweetness. If beets aren’t your thing, you could try roasted red peppers for a different flavor profile and a lovely reddish-orange hue, or even a pinch of paprika for color, though it won’t be quite as vibrant. For other healthy dip ideas, you can explore the benefits of certain ingredients, like the health aspects of beets.
How long does this hummus last?
Stored properly in an airtight container in the refrigerator, your Bloody Beet Hummus should last for about 4 to 5 days. The pita chips are best eaten within a day or two for maximum crispness, but you can always toast more!
What other dippers can I use besides pita chips?
Oh, the possibilities are endless! This hummus is delicious with all sorts of things. Try it with crunchy veggie sticks like carrots, celery, or bell peppers. Crackers of any kind work wonderfully, especially gluten-free ones if you need to keep it that way. Even good old-fashioned potato chips wouldn’t be a bad idea for a party!
Estimated Nutritional Information
Just a heads-up, the nutritional info can vary a bit depending on your exact ingredients and how big your portion is, but here’s a rough idea for a serving of this awesome Bloody Beet Hummus with Bat Pita Chips:
- Calories: Around 150-200 per serving (hummus and a few chips)
- Fat: 8-12g
- Protein: 4-6g
- Carbohydrates: 20-25g
- Fiber: 5-7g
Share Your Festive Creations!
I just LOVE seeing what you all create in your kitchens! Snap a pic of your amazing Bloody Beet Hummus with Bat Pita Chips and share it with me on social media, or leave a comment below telling me how it turned out. Don’t forget to give it a rating if you loved it! You can also reach out through my contact page. Happy Halloween snacking!
Bloody Beet Hummus with Bat Pita Chips
Ingredients
Equipment
Method
- Preheat your oven to 425°F (218°C). Trim the beet greens and most of the stalks, leaving some stalk intact to prevent bleeding. Wash and scrub the beets. Do not trim skinny tails, as this can result in less juicy beets.
- Rub the beets with a little olive oil. Place them in an ovenproof baking dish or pan with a tight-fitting lid. Add ½ cup (120 mL) of water, cover tightly with foil or the lid, and roast for 45 to 60 minutes, or until fork-tender.
- While the beets are still warm, run them under cool water and peel off the skins. Wear gloves to avoid staining your hands. Remove the stems and roughly chop the beets.
- In a saucepan, combine the drained and rinsed chickpeas with enough water to cover by an inch or two. Add the baking soda and bring to a boil over high heat. Reduce heat to a rapid simmer for 20 minutes, or until the chickpeas begin to break apart.
- Drain and rinse the cooked chickpeas. Transfer them to a food processor or blender and blend for 1 to 2 minutes until smooth, scraping down the sides as needed.
- Add the chopped beets, tahini, lemon zest, lemon juice, garlic, cumin, coriander, kosher salt, and pepper to the food processor with the chickpeas. Add the optional olive oil for richness. Blend until smooth, scraping down the sides. If you prefer a looser consistency, add 1 tablespoon of ice water and blend again. For a thicker texture, omit the water.
- Taste the hummus and adjust seasonings as needed with more salt, lemon zest, lemon juice, garlic, or spices.
- Transfer the hummus to a serving plate. Use the back of a spoon to create decorative waves or a well in the center. Drizzle with olive oil, and garnish with Za’atar (if using), parsley, and a pinch of flaky salt.
- Serve with homemade toasted pita chips, warm pita or flatbread, crackers, or crudités.
Notes
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Gluten-Free Chef & Latin Cuisine Innovation Specialist
My youngest son’s celiac diagnosis at four changed everything. Suddenly, all those traditional Brazilian and Portuguese recipes from my avó needed to be completely reimagined without losing their soul.
After graduating from Johnson & Wales and working Miami’s Latin fusion scene, my son’s diagnosis became my calling. How do you make gluten-free empanadas that taste like childhood? Over eight years, I’ve developed 320+ gluten-free recipes celebrating authentic Latin flavors using cassava flour and plantain alternatives.
My gluten-free empanada recipe won “Best Appetizer” at the 2023 Miami Gluten-Free Food Festival. I ran “Sabores Sin Gluten,” a catering business serving Miami’s Latino community—quinceañeras, family gatherings, all the celebrations that matter.
Food is culture, and everyone deserves to experience the joy of sharing traditional family meals, regardless of dietary restrictions.