Take your snack or appetizer to new heights with this deliciously upgraded beet hummus bowl topped with toasted quinoa.
Preheat oven to 425°F. Toss together beets, 1 tsp olive oil, and pinch each of salt and pepper. Wrap beets in double layer of foil, folding up and crimping edges to seal package. Bake for 25 to 30 minutes or until fork-tender. Let cool completely.
Meanwhile, prepare quinoa according to package directions. Transfer 1/2 cup quinoa to small bowl; stir in 1 tbsp olive oil until well coated. Scatter evenly onto parchment paper-lined baking sheet. Bake for 10 to 13 minutes or until golden and crispy; let cool. Refrigerate remaining quinoa until completely cooled.
In a food processor, pulse together roasted beets, untoasted quinoa, hummus, yogurt, 2 tbsp oil, lemon juice, and remaining salt and pepper until smooth.
Transfer dip to a large shallow serving dish. Sprinkle toasted quinoa over top; drizzle with remaining oil and sprinkle with za’atar seasoning. Serve with pita chips and veggie sticks.
As a variation, substitute Cajun seasoning, everything bagel seasoning or smoked paprika for za’atar seasoning.