The sweet earthiness of beets in this dip is tempered by tahini and yogurt.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3kXRPCMWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Beet Tahini HummusRecipe courtesy of Food Network KitchenTotal: 1 hr 30 minActive: 30 minYield: 8 servingsLevel: EasyIngredients1 pound beets (about 3 medium or 2 large)1 teaspoon coriander seeds1 bay leaf2 tablespoons olive oilKosher salt1 teaspoon black sesame seedsTwo 10-ounce containers tahini hummus1/2 cup labneh or full-fat Greek yogurtCilantro leaves, for serving, optionalWarm pita triangles, for servingDirectionsPreheat the oven to 425 degrees F. Peel the beets and cut them into 1-inch chunks. Toss the beets together with the coriander seeds, bay leaf, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 cup water in a square baking dish. Cover with aluminum foil and roast until the beets are very tender when pierced with a knife, about 45 minutes. Remove the foil and let cool about 10 minutes. Turn the oven down to 325 degrees F.Spread the sesame seeds in a small ovenproof skillet or baking sheet and put in the oven to toast until fragrant, about 6 minutes. Remove from the oven and let cool.Remove the bay leaf from the beets and discard. Transfer the beets and coriander seeds to the bowl of a food processor and pulse until fine and crumbly. Add the prepared hummus and continue to process until smooth and light, scraping down the bowl as necessary, about 5 minutes.Scrape the beet hummus out into a medium serving bowl. Stir the labneh or yogurt vigorously in a small bowl with a spoon until it is creamy and loosened. Drop a dollop of the labneh or yogurt in the center and gently make an indentation in the center with the back of a spoon. Drizzle the remaining tablespoon olive oil into the indentation and let it spill over onto the beet hummus. Sprinkle with the black sesame seeds and some cilantro leaves. Serve with warm pita triangles.Cook's Note The beet hummus can be made ahead and refrigerated. Pull the hummus out 30 minutes to an hour before to come to room temperature and put the labneh or yogurt, oil, sesame seeds and cilantro on right before serving.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetworkBeet Tahini Hummus | Food Networkhttps://youtu.be/f-9sO9kuWSY
