Beet Hummus with Homemade Pita Chips
Preheat oven to 400F and line 2 baking sheets with parchment.
Toss beets with 1 tbsp oil. Spread out on half of a prepared sheet. Toss cauliflower florets with 1 tbsp oil, then add to other side of sheet. Roast until vegetables are tender, about 40 min. (Beets will be dark). Cool.
Brush both sides of pitas with 1 tbsp oil, then slice each into 16 wedges. Spread out on other prepared sheet. Bake, flipping pitas halfway until edges are golden, 4 to 6 min. Cool.
Whirl beets, cauliflower, walnuts, garlic, lemon juice, tahini, remaining 1/4 cup oil, salt and coriander in a food processor until smooth. Scrape into a bowl and drizzle with extra-virgin olive oil. Sprinkle with sesame seeds, lemon zest, torn herbs or toasted chopped walnuts. Serve with pita chips and fresh veggies.
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Last updated: October 27th, 2020
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