Halloween is one of my favorite times of the year! It’s all about costumes, pumpkin carving, and of course, the snacks! I remember the first Halloween after my son was diagnosed with celiac disease, feeling the pressure to make it special. I wanted him to enjoy the festivities just like his friends, so I got creative. That’s when I first whipped up this spooky, vibrant Bloody Beet Hummus with Bat Pita Chips. The beets not only give the hummus a rich, deep red color that totally screams Halloween, but they also add a nutritious punch that makes this dip guilt-free! Watching my son proudly present his “bloody” dip at our neighborhood gathering while everyone gasped was priceless. It reinforced my belief that gluten-free cooking can be playful and delicious! So, whether you’re hosting a party or just looking for a fun snack for your family, this recipe will add a festive twist to your Halloween table.
Ingredients for Bloody Beet Hummus with Bat Pita Chips
Let’s gather everything we need for this delightful Halloween treat! I promise, having everything prepped will make the process fly by, and your kitchen will smell amazing!
For the Hummus
- 1 small-medium beet (~5 ounces or 140g)
- 1 15-ounce can of chickpeas, drained and rinsed
- 1/4 teaspoon baking soda
- Heaping 1/3 cup good-quality tahini
- 1 large lemon, zested and juiced (about 3 tablespoons juice)
- 3 cloves garlic, chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 heaping teaspoon kosher salt
- Freshly cracked black pepper, to taste
- 1/2 tablespoon extra virgin olive oil (optional, for richness)
For Serving
- Extra virgin olive oil for drizzling
- 1 tablespoon Za’atar (optional; store-bought or homemade)
- Chopped flat-leaf parsley for garnish
- Homemade toasted pita chips, warm pita, flatbread, crackers, or crudités
Feel free to adjust any ingredients based on your preferences! The beautiful red color from the beets and the creamy texture of the hummus make for a perfect spooky snack that everyone will love.
How to Prepare Bloody Beet Hummus with Bat Pita Chips
Alright, let’s dive into the fun part—preparing your Bloody Beet Hummus with Bat Pita Chips! Trust me, it’s easier than it sounds, and I promise the flavors will make your kitchen come alive with the spirit of Halloween.
First, get your oven preheating to 425°F (218°C). While that’s warming up, trim the beet greens and give your beets a good wash. You want those beauties clean for roasting! Now, rub them with olive oil and place them in an ovenproof dish. Add half a cup of water and cover with foil. Roast those little guys for about 45 to 60 minutes until they’re fork-tender. This is where the magic starts!
Once the beets are ready, run them under cool water and peel off their skins. Just a quick note—don’t skip this step! The skins can be a bit stubborn, but with your hands slightly damp, they should come off easily. Chop them roughly and set aside.
Next, you’ll want to tackle the chickpeas. Put them in a saucepan, cover with water, and toss in a bit of baking soda. Bring them to a boil and let them simmer for around 20 minutes until they start breaking apart. This step really softens them up, making the hummus creamy!
Now, transfer those gorgeous chickpeas to your food processor. Blend them for 1 to 2 minutes until smooth, then add in the roasted beets, tahini, lemon zest, juice, garlic, cumin, coriander, salt, and pepper. Blend everything again, adjusting the consistency with a splash of ice water if you need to.
Finally, let’s plate it up! Transfer your rich, vibrant hummus to a plate, creating waves or a little well in the center. Drizzle with olive oil, and sprinkle some Za’atar and fresh parsley on top. Voilà! Your bloody dip is ready to delight your guests!
Why You’ll Love This Recipe
This Bloody Beet Hummus with Bat Pita Chips isn’t just fun to look at; it comes with a ton of amazing benefits that make it a must-have for any Halloween gathering!
- Vibrant Color: The rich, deep red from the roasted beets gives your spread a spooky appeal that’s bound to impress your guests!
- Healthy Ingredients: Packed with beets and chickpeas, it’s not only delicious but also nutritious, making it a guilt-free snack for everyone.
- Easy to Prepare: With just a few simple steps, you can whip up this dip in no time, leaving you with more moments to enjoy the party.
- Perfect for Halloween: This festive dip brings a playful twist to traditional snacking—perfect for kids and adults alike.
- Fun Family Activity: Making the bat-shaped pita chips together is a great way to bond and get everyone excited about your spooktacular spread!
Trust me, once you serve this up, it’s going to be the highlight of your Halloween festivities!
Tips for Success with Bloody Beet Hummus
Now that you’re eager to dive into making your Bloody Beet Hummus with Bat Pita Chips, let’s chat about some tips that’ll help you achieve the best results! These little insights come from my own kitchen trials, and I’m excited to share them with you.
Selecting the Right Beets
When choosing beets, look for ones that are firm and vibrant in color—no soft spots or blemishes! Smaller to medium-sized beets are great since they tend to be sweeter. Freshness is key for that rich flavor we love, so don’t hesitate to pick a few from your local farmer’s market!
Adjusting Seasonings for Your Taste
Everyone’s palate is unique, so feel free to tweak the seasonings as you please! If you love garlic, add another clove or two! Want it more tangy? Throw in a bit more lemon juice. Taste-test as you go to create your perfect blend—don’t worry, it’s all part of the fun!
Achieving a Smooth Consistency
For that creamy dreaminess, make sure to blend the hummus long enough. If it feels a tad thick, drizzle in some ice water while blending to get it just right. Remember, the smoother the hummus, the more inviting it’ll be for dipping! You can also sieve the chickpeas for extra silkiness if you’re feeling fancy!
With these tips, you’ll craft a bloody dip that’s not only delicious but visually stunning, sure to be a hit at your Halloween gathering!
Nutritional Information for Bloody Beet Hummus
Let’s talk about the nutrition in this vibrant Bloody Beet Hummus with Bat Pita Chips! It’s packed with goodness, making it a fantastic choice for a healthy Halloween treat. Here’s a rough estimate for a serving size of about 1/4 cup of hummus:
- Calories: Approximately 150
- Fat: 5g (Saturated Fat: 0.5g)
- Protein: 6g
- Carbohydrates: 22g
- Fiber: 6g
- Sodium: 300mg
- Potassium: 400mg
- Sugar: 2g
- Calcium: 40mg
- Iron: 1mg
Keep in mind that these values are estimates and may vary based on specific ingredients and portion sizes. Feel free to adapt your ingredients as needed, and enjoy knowing you’ve got a nutrient-rich dip that’s as delicious as it is healthy!
Frequently Asked Questions about Bloody Beet Hummus
Got questions about Bloody Beet Hummus with Bat Pita Chips? No worries—I’ve got you covered! Here are some common queries that pop up, along with my answers to help you whip up this festive delight with ease.
How should I store leftover hummus?
If you have any leftover hummus (which might be a challenge to have!), simply transfer it to an airtight container and keep it in the refrigerator. It should stay fresh for about 3-5 days. You might notice the flavors intensify a bit over time, which is a bonus!
Can I substitute ingredients in this recipe?
Absolutely! If you’re out of tahini, you can substitute it with peanut or almond butter for a different twist, although it’ll alter the flavor a bit. For a nut-free version, just skip it and add an extra splash of olive oil to keep it smooth. If beets aren’t your thing, roasted carrots could provide an equally vibrant hue!
What can I serve with the hummus besides bat pita chips?
While bat pita chips are super fun, there’s a whole world of dippers that play well with this hummus! Try serving it with fresh veggie sticks (think celery, carrots, or bell peppers), whole wheat crackers, or even warm flatbreads. You could also make a fun platter with Halloween-themed ghost pizzas or adorable mini spider pizzas from our collection!
Is this hummus gluten-free?
You bet! This Bloody Beet Hummus is not only vegan but also completely gluten-free, making it a perfect addition to your healthy Halloween spread. The bat pita chips can be made from gluten-free pita as well, ensuring everyone at your gathering can enjoy this tasty dip!
Can I make this hummus in advance?
Definitely! This hummus is perfect for making ahead of time. Just prepare it a day in advance and store it in the fridge. You can also prepare the bat pita chips ahead and warm them right before serving for that fresh-out-of-the-oven taste. It’s all about making your life easier during the busy holiday season!
Serving Suggestions for Bloody Beet Hummus
Now that you’ve crafted this stunning Bloody Beet Hummus with Bat Pita Chips, let’s chat about how to really make it shine at your next gathering! This hummus isn’t just a showstopper on its own; it pairs beautifully with an array of other delicious snacks.
For a fun twist, consider serving it alongside a colorful platter of crunchy vegetable sticks like carrots, cucumber, and bell peppers. The crispness of the veggies adds a fantastic contrast to the smooth and creamy hummus. You could even offer some whole wheat crackers or sweet potato chips to elevate the flavor experience!
And if you’re feeling whimsical, include some themed options like ghost-shaped cheese slices or spider-shaped olives to tie into the Halloween spirit. This way, your festive spread becomes a delightful feast for the eyes and the taste buds, captivating guests of all ages. Trust me, they’ll be raving about this spooktacular treat long after the evening ends!
Make-Ahead Tips for Bloody Beet Hummus
If you’re planning a festive gathering, making your Bloody Beet Hummus with Bat Pita Chips ahead of time can save you a ton of stress! You can whip up this delicious hummus a day or even two in advance. Just store it in an airtight container in the fridge to keep it fresh. The flavors often deepen and improve after a little time together, making it even more tasty!
When it’s time to serve, simply give it a good stir and drizzle on some extra olive oil for that fresh touch. If you want to warm things up a bit, pop it in the microwave for about 15-30 seconds to reach a cozy serving temperature. It’s a breeze to prepare ahead, and your guests will be wowed by this spooky delight!
Bloody Beet Hummus with Bat Pita Chips
Equipment
- Oven
- Food Processor
Ingredients
For the Hummus
- 1 small-medium beet (~5 ounces or 140g) Note 1
- 1 15-ounce can chickpeas, drained and rinsed Note 2
- 1/4 teaspoon baking soda
- Heaping 1/3 cup good-quality tahini Note 3
- 1 large lemon, zested and juiced (~ 3 TBSP juice) more as needed
- 3 cloves garlic, chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 heaping teaspoon kosher salt
- Freshly cracked black pepper
- 1/2 tablespoon extra virgin olive oil optional, for richness
For Serving
- Extra virgin olive oil
- 1 tablespoon Za’atar optional; store-bought or homemade, see Note 4
- Chopped flat-leaf parsley
- Homemade toasted pita chips, warm pita or flatbread, crackers, or crudités see Note 5
Instructions
- Preheat the oven to 425°F/218°C. Trim off any beet greens and most of their attached stalks. Wash and scrub the beets.
- Rub beets with olive oil and transfer to an ovenproof baking dish. Add ½ cup water and cover tightly with foil. Roast for 45 to 60 minutes until fork-tender.
- Run the beets under cool water and peel off the skins. Cut the stems off and discard. Roughly chop the beets.
- Add chickpeas to a saucepan, cover with water, and add baking soda. Bring to a boil, then simmer for 20 minutes until chickpeas start falling apart.
- Drain and rinse cooked chickpeas. Transfer to a food processor and blend for 1 to 2 minutes until smooth.
- Add cooked beet, tahini, lemon zest, lemon juice, garlic, cumin, coriander, salt, and pepper. Blend until smooth, adjusting consistency with ice water if needed.
- Transfer the hummus to a plate, make waves or a well in the center. Drizzle with olive oil and garnish with Za’atar, parsley, and flaky salt.
