Roasted Beet Hummus with Feta and Black Sesame Seeds
This is a delicious, colorful take on traditional hummus. The beet, sesame seeds and feta cheese add depth, good nutrition and extra flavor. Enjoy with cut veggies and pita or crackers, in sandwiches and wraps, or scooped over baked potatoes.
  • 115-ounce can white beanschickpeas, navy or cannellini beans, drained
  • 1 beetred, peeled, roasted and chopped
  • 1 lemonzested and juiced
  • 1/4cup extra virgin olive oil
  • 3Tbsp tahini
  • 2 cloves garlicminced
  • 1 tsp cuminground
  • 1/2 tsp corianderground
  • Himalayan pink salt
  • black peppercornsfreshly ground
  • feta cheesecrumbled
  • sesame seedsblack
  1. Combine the beans, chopped beet, some or all of the lemon juice (depending on personal preference), tahini, garlic, cumin, coriander, pink salt and pepper in the bowl of a food processor.
  2. Pulse to finely chop and blend all ingredients together.
  3. With the motor running, slowly drizzle in the olive oil, blending until smooth.
  4. Taste and adjust seasonings; transfer to a bowl or serving dish.
  5. Sprinkle with a generous amount of sesame seeds.
  6. Layer feta over the sesame; decorate with a little more sesame seeds if desired.