1/2 lb fresh red beets, peeled and cut in 1/2-inch wedges
2 1/4 teaspoons olive oil
1/4 teaspoon salt
1 small bulb garlic
Hummus :
1 can (19 oz) Progresso™ chick peas, drained, rinsed
1/4 cup tahini
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons water
3/4 teaspoon salt
Toppings :
1/3 cup crumbled feta cheese
1/4 cup chopped toasted walnuts
2 tablespoons finely chopped chives
1 teaspoon finely grated lemon peel
Food Should Taste Good™ multigrain chips, as desired
PREP TIME
25m
COOK TIME
1h
TOTAL TIME
1h25m
YIELD 18 servings
Instructions
Heat oven to 400°F.
Line 15x10x1-inch pan with foil; spray with cooking spray.
In small bowl, toss beets with 2 teaspoons of the oil and 1/4 teaspoon salt; place in single layer in pan.
Remove any loose pieces of peel from bulb of garlic.
Place garlic on small piece of foil (about 6-inch square), and drizzle with remaining 1/4 teaspoon olive oil; pull sides of foil up around garlic, and place on pan with beets.
Bake 35 to 40 minutes or until beets are tender and garlic is soft.
Allow beets and garlic to cool 20 minutes at room temperature.
Gently squeeze 6 cloves of roasted garlic into bowl of food processor.
Add beets, chick peas, tahini, 3 tablespoons olive oil, the lemon juice, water and 3/4 teaspoon salt.
Cover; process 2 to 3 minutes, scraping sides occasionally, until smooth.
Spoon hummus into serving bowl; top with feta cheese, walnuts, chives and lemon peel.