BEET HUMMUS

Prep 20 min | Total 1 hour Makes: 4 cups

3 medium beets, peeled and

■ quartered (about 2 cups) 1/2 cup olive oil, divided ■ 1 small head of cauliflower, ■ cut into florets (about 6 cups) 1 cup toasted walnuts ■

1 garlic clove, minced ■

1/2 cup lemon juice ■

(4 small lemons)

1/3 cup tahini ■

3/4 tsp salt ■

1/4 tsp coriander ■

Garnish:

Extra-virgin olive oil ■ Toasted sesame seeds ■

1. Preheat oven to 400F. Line a baking sheet with parchment.

2. Toss beets with 1 tbsp oil. Spread out on a half of prepared sheet. Toss cauliflower florets with 1 tbsp oil, then add to other side of sheet. Roast until vegetables are tender, about 40 minutes. (Beets will be dark). Cool.

3. Whirl beets with cauliflower, walnuts, garlic, lemon juice, tahini, remaining 1/4 cup oil, salt and coriander in a food processor until smooth. Scrape into a bowl and drizzle with extra-virgin olive oil. Sprinkle with sesame seeds. Serve with pita bread and fresh veggies.

Kitchen Tip: Toast walnuts in a single layer in a frying pan over medium-high, stirring occasionally until they start to turn darker, about 5 minutes.