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 teaspoon of olive oil, and a pinch each of salt and pepper in a medium bowl. Wrap beets in a double layer of foil, folding up and crimping the edges to seal the package. Bake for 25 to 30 minutes or until fork-tender. Allow to cool completely.
Meanwhile, prepare quinoa according to package directions. Transfer 1/2 cup cooked quinoa to a small bowl; add 1 tablespoon of olive oil and stir until well coated. Scatter quinoa evenly onto parchment paper-lined baking sheet. Bake for 10 to 13 minutes or until golden and crispy; allow to cool. Refrigerate remaining quinoa until completely cooled.
In a food processor, pulse together roasted beets, untoasted quinoa, hummus, yogurt, 1 tablespoon of 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 hummus with pita chips and veggie sticks.
As a variation, substitute Cajun seasoning, everything bagel seasoning or smoked paprika for za’atar seasoning.