Middle Eastern Beet Hummus Toasts Food

CREAMY BEET HUMMUS

Creamy Beet Hummus image

The sweet earthiness of beets breathes new life into this Middle Eastern favorite served with a dollop of creamy labneh. If you can't find labneh, just substitute full-fat Greek yogurt for the same rich dairy tang. Black sesame seeds and cilantro make a striking garnish on this beautiful dish that comes together easily.

Provided by Food Network Kitchen

Categories appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 pound beets (about 3 medium or 2 large)
1 teaspoon coriander seeds
1 bay leaf
2 tablespoons olive oil
Kosher salt
1 teaspoon black sesame seeds
Two 10-ounce containers tahini hummus
1/2 cup labneh or full-fat Greek yogurt
Cilantro leaves, for serving, optional
Warm pita triangles, for serving

Steps:

Preheat the oven to 425 degrees F. Peel the beets and cut them into 1-inch chunks. Toss the beets together with the coriander seeds, bay leaf, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 cup water in a square baking dish. Cover with aluminum foil and roast until the beets are very tender when pierced with a knife, about 45 minutes. Remove the foil and let cool about 10 minutes. Turn the oven down to 325 degrees F.
Spread the sesame seeds in a small ovenproof skillet or baking sheet and put in the oven to toast until fragrant, about 6 minutes. Remove from the oven and let cool.
Remove the bay leaf from the beets and discard. Transfer the beets and coriander seeds to the bowl of a food processor and pulse until fine and crumbly. Add the prepared hummus and continue to process until smooth and light, scraping down the bowl as necessary, about 5 minutes.
Scrape the beet hummus out into a medium serving bowl. Stir the labneh or yogurt vigorously in a small bowl with a spoon until it is creamy and loosened. Drop a dollop of the labneh or yogurt in the center and gently make an indentation in the center with the back of a spoon. Drizzle the remaining tablespoon olive oil into the indentation and let it spill over onto the beet hummus. Sprinkle with the black sesame seeds and some cilantro leaves. Serve with warm pita triangles.

Nutrition Facts : Calories 190, Fat 12 grams, SaturatedFat 2.5 grams, Cholesterol 5 milligrams, Sodium 390 milligrams, Carbohydrate 16 grams, Fiber 6 grams, Sugar 4 grams, Protein 8 grams

MIDDLE EASTERN BEET HUMMUS TOASTS

Middle Eastern Beet Hummus Toasts image

Add a splash of color to any party with this easy appetizer of Middle Eastern-inspired roasted beet hummus spread over multigrain bread and topped with seeds and chives.

Provided by Nature's Own

Categories Canapes and Crostini

Time 1h20m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound beets - trimmed, peeled, and cut into 1-inch pieces
4 tablespoons olive oil, divided
¾ cup plain Greek yogurt
2 cloves garlic, peeled
½ teaspoon salt
¼ teaspoon ground black pepper
8 slices Nature's Own® Perfectly Crafted Multigrain Bread, toasted
1 tablespoon pumpkin seeds
1 tablespoon sesame seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons coarsely chopped fresh chives

Steps:

Preheat oven to 400 degrees F.
Place beets in a 10x15x1-inch baking pan and drizzle with 2 tablespoons olive oil; toss to coat. Roast for 35 to 40 minutes or until very tender, stirring once. Remove from oven and let cool slightly, about 30 minutes.
Transfer cooled beets to a food processor. Add Greek yogurt, remaining 2 tablespoons olive oil, garlic, salt, and black pepper. Process until smooth, stopping to scrape sides as necessary.
Spread beet mixture onto toasted bread. Top with pumpkin seeds, sesame seeds, coriander seeds, fennel seeds, and chives.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 27.7 g, Cholesterol 4.2 mg, Fat 11.5 g, Fiber 3.4 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 413.3 mg, Sugar 4.6 g

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