Beetroot and Tahini Hummus

Ingredients:

• 450 g of beets
• 1 teaspoon coriander seeds
• 1 bay leaf
• 2 tbsp. l. olive oil
• 1 teaspoon black sesame seeds
• Two packages of ready-made hummus with tahini (300 g each)
• 1/2 cup full-fat yogurt or labneh
• Cilantro for serving, optional
• Warm triangles pitas, for serving

Preparation:

1. Peel the beets and cut them into pieces.
2. Preheat oven to 220°C.
   
   In a square baking dish, combine the beets with the coriander seeds, bay leaf, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 cup water.
   
   Cover with aluminum foil and bake until the beets are very tender, about 45 minutes. Remove the foil and let cool for about 10 minutes. Reduce the temperature to 325°F (160°C).
3. Remove the bay leaf. Place the beetroot and coriander seeds in a food processor and pulse until finely chopped.
4. Place the sesame seeds in a small skillet or on a baking sheet and place in the oven. Toast until fragrant, about 6 minutes. Remove from the oven and let cool.
5. Add the chickpeas and tahini to a food processor and continue processing until the mixture is smooth and fluffy, scraping down the sides of the bowl as needed, about 5 minutes.
6. In a medium bowl, combine chickpea hummus and beet puree.
7. In a small bowl, gently stir the yogurt with a spoon until creamy. Place the labneh or yogurt in the center and gently make a well in the center with the back of a spoon. Pour the remaining tablespoon of olive oil into the well and let it flow over the beetroot hummus. Sprinkle with black sesame seeds and garnish with cilantro leaves. Serve with warm pita triangles.
   
   Recipe chickpea and beetroot dipping sauce.