Black Garlic & Beet Hummus with Pita Chips

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Prep time 10 minutes
  • Total time 20 minutes
  • Portion size 3 servings


Pita Chips:


In food processor, blend chickpeas and beets. Add tahini, 2 tbsp water, black garlic, lemon zest and juice, sumac, cumin and pepper. With machine running, slowly drizzle in olive oil; blend until smooth, adding water, 1 tbsp at a time, if mixture is too thick. Season with salt and pepper. Garnish with dollop of labneh, sprinkle of pine nuts, sumac and pepper, and drizzle of olive oil. Arrange parsley sprigs over top.

Pita Chips

Preheat oven to 400°F. Rub pita breads with black garlic. Cut into strips and place on baking sheet. Drizzle with olive oil. Sprinkle with za'atar, pepper and salt. Bake until crispy, about 8 minutes. Serve with hummus for dipping.

Test Kitchen Tip: Serve the hummus with your favourite veggies, such as cucumbers, carrots, celery and endive leaves.

Nutritional facts PER SERVING (with4 pita chips): about

  • Iron 2 mg
  • Fibre 4 g
  • Sodium 195 mg
  • Sugars 3 g
  • Protein 6 g
  • Calories 180
  • Total fat 8 g
  • Saturated fat 1 g
  • Total carbohydrate 21 g
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Appetizers & Snacks

Black Garlic & Beet Hummus with Pita Chips