Beet Hummus with Homemade Pita Chips
Position racks in upper and lower thirds of oven, then preheat to 400°F. Line 2 baking sheets with parchment.
Place beets on one half of a prepared sheet and cauliflower on the other. Toss with 2 tbsp of the oil to coat. Roast until vegetables are tender, about 40 minutes. Let cool slightly.
Brush both sides of pitas with 1 tbsp oil, then slice each into 16 wedges. Spread out on other prepared sheet. Bake, flipping halfway, until edges are golden, 4 to 6 minutes.
Whirl beets, cauliflower, walnuts, garlic, lemon juice, remaining 1/4 cup oil, salt and coriander in a food processor until smooth.
Transfer to a bowl. Sprinkle with sesame seeds and mint. Serve with pita chips.
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Last updated: February 10th, 2021
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