Creamy Golden Beet Hummus with Toasted Quinoa
Boost store-bought hummus with roasted yellow beets, yogurt and Success® Tri-Color Quinoa for a satisfying snack!
Ingredients
- 6 oz whole golden beets, peeled and cut into 1/2-inch cubes (about 1 cup)
- 1/4 cup olive oil, divided
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 bag Success® Tri-Color Quinoa
- 1/2 cup hummus
- 1/2 cup 2% Greek yogurt
- 2 tbsp lemon juice
- 1 tsp za’atar seasoning
- 1/2 bag (3 1/2 oz) pita chips, for serving
- 4 cups veggie sticks, for serving
Instructions
Take your snack or appetizer to new heights with this deliciously upgraded beet hummus bowl topped with toasted quinoa.
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Recipe Tips
As a variation, substitute Cajun seasoning, everything bagel seasoning or smoked paprika for za’atar seasoning.
If you can’t find golden beets, you can use red beets as a substitute.
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