Beet Hummus with Cinnamon Apple Chips is an easy, healthy snack, appetizer or side dish. And get a load of that awesome bright, pink color!
Beet Hummus with Cinnamon Apple Chips can be made all at once, or in parts. The Cinnamon Apple Chips are a useful recipe all on their own. They last for quite awhile if you keep them in dry storage. The cooking time on those is two hours, but the actual prep time is only a few minutes. They are so sweet and crunchy that my kids eat them as a snack on many afternoons. You can use any apples you like for these. I tend to favor varieties with a medium sweetness to tartness ratio like honeycrisp.
Preheat your oven to 225 degrees Fahrenheit. Line two sheet-pans with parchment paper or a silicone baking mats.
Lay each unpeeled apple on its side and thinly slice the apples. Thinner slices make for crispier chips. If desired, you can take a small round cookie cutter to remove the cores. Otherwise, just brush off the seeds.
Lay the apple slices out into a single layer on the sheet-pans. Sprinkle evenly with cinnamon.
Bake at 225 degrees for two hours. At the end of the baking time, turn off the heat, but do not open the oven. Allow the apples to remain in the oven for an additional 15 minutes. Carefully separate the finished apples from the parchment.
Preheat oven to 350 degrees Fahrenheit. Prepare a sheet-pan with parchment paper or a silicone mat.
Peel and dice the beet. Lay the pieces out on the prepared sheet-pan.
Drizzle the beets with the olive oil. Toss to coat, then spread into a single layer.
Roast the beets in the oven at 350 degrees for 45 minutes. Allow the beets to cool outside the oven for 10 minutes.
Into the bowl of a food processor, add the roasted beet, chickpeas, honey, remaining olive oil, and kosher salt. Process until smooth and creamy.
Serve beet hummus fresh with the cinnamon apple chips, or chill in the refrigerator for up to four days.
It’s important not to use cold ingredients because then it won’t come together nicely. If you roast the beets in advance and refrigerate them, be sure to either warm them slightly or let them sit out until they are room temperature before blending the hummus.