Serve with a mix of pita,,jicama,and carrot chips.. S PREP: 25 minutes COOK: 40 minutes SERVES: 16 INGREDIENTS 2 medium red beets, peeled and quartered 1⁄4 cup Fresh Thyme extra virgin olive oil, divided 1 (15 oz.) can Fresh Thyme garbanzo beans, drained 3 Tbsp. tahini 3 Tbsp. fresh lemon juice 2 tsp. minced garlic 1⁄2 tsp. lemon zest 1⁄2 tsp. Fresh Thyme fine sea salt 2 oz. Fresh Thyme goat cheese crumbles, divided 1⁄2 cup finely chopped seedless cucumber, divided 2 Tbsp. chopped fresh basil, divided Multigrain pita chips, sliced carrots, and/or sliced jicama, for serving Kerry's Beet hummus INSTRUCTIONS 1. Preheat oven to 425°F. Place beet wedges on a large sheet of aluminum foil, drizzle with 1 Tbsp. oil. Wrap foil around beets and seal; place on baking sheet. Bake for 40 minutes or until beets are tender. Cool. 2. Transfer beets to food processor or blender. Add garbanzo beans, tahini, lemon juice, garlic, lemon zest, salt, and remaining 3 Tbsp. oil. Cover and blend until smooth. 3. Layer half of hummus in serving dish. Top with 1 oz. goat cheese, 1/4 cup of cucumber, and 1 Tbsp. basil. Add remaining hummus. Top with remaining 1 oz. goat cheese, 1/4 cup cucumber, and 1 Tbsp. basil. 4. Serve with pita chips, carrots, and/or jicama. Each serving contains: 90 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 3 mg cholesterol, 107 mg sodium, 6 g carbohydrates, 2 g fiber, 1 g sugar, 3 g protein. Daily values: 2% vitamin A, 3% vitamin C, 2% calcium, 4% iron. Fresh Thyme Dietitian Kerry Clifford loves this bright, flavorful take on hummus—with the added nutritional benefits of roasted beets. 18 Fresh Thyme Crave | 016-019 Pick Up the Beet.indd 18 8/8/18 9:07 AM