Beetroot hummus

Ingredients:

• 450 g beets (about 3 medium or 2 large)
• 1 teaspoon coriander seeds
• 1 bay leaf
• 2 tbsp. l. olive oil
• 1 teaspoon black sesame seeds
• Two containers of hummus with tahini, 280 g each.
• 0.5 cup labneh or full-fat Greek yogurt
• Coriander leaves for serving, optional
• Warm pita triangles for serving

Preparation:

1. Preheat oven to 220°C (425°F). Peel the beets and cut them into 2.5cm (1-inch) pieces. Place the beets, coriander seeds, bay leaf, 1 tablespoon olive oil, 0.5 teaspoon salt, and 1/4 cup water in a square baking dish. Cover with foil and roast until the beets are very tender when pierced with a knife, about 45 minutes. Remove the foil and let cool for about 10 minutes. Reduce the oven temperature to 160°C (325°F).
2. Place the sesame seeds in a small oven-safe skillet or baking sheet and bake until fragrant, about 6 minutes. Remove from the oven and let cool.
3. Remove the bay leaf from the beets and discard. Transfer the beets and coriander seeds to a food processor and process until finely ground. Add the hummus and continue blending until smooth, scraping down the sides of the bowl as needed, about 5 minutes.
4. Place the beetroot hummus in a medium serving bowl. Stir the labneh or yogurt vigorously in a small bowl with a spoon until creamy. Place a small amount of labneh or yogurt in the center of the hummus and gently make a well in the center with the back of a spoon. Drizzle the well with the remaining tablespoon of olive oil and let it drizzle over the beetroot hummus. Sprinkle with black sesame seeds and cilantro leaves. Serve with warm pita triangles.
5. Innings:
   Beetroot hummus can be made ahead of time and refrigerated. Remove the hummus 30 minutes before serving to allow it to come to room temperature, and stir in the labneh, oil, sesame seeds, and herbs just before serving.