Middle Eastern Beet Hummus Toasts

• 1 pound beets - trimmed, peeled, and cut into 1-inch pieces
• 4 tablespoons olive oil, divided
• 3/4 cup plain Greek yogurt
• 2 cloves garlic, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 slices Nature's Own(R) Perfectly Crafted Multigrain Bread, toasted
• 1 tablespoon pumpkin seeds
• 1 tablespoon sesame seeds
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 2 teaspoons coarsely chopped fresh chives

1. Preheat oven to 400 degrees F.
2. Place beets in a 10x15x1-inch baking pan and drizzle with 2 tablespoons olive oil; toss to coat. Roast for 35 to 40 minutes or until very tender, stirring once. Remove from oven and let cool slightly, about 30 minutes.
3. Transfer cooled beets to a food processor. Add Greek yogurt, remaining 2 tablespoons olive oil, garlic, salt, and black pepper. Process until smooth, stopping to scrape sides as necessary.
4. Spread beet mixture onto toasted bread. Top with pumpkin seeds, sesame seeds, coriander seeds, fennel seeds, and chives.

olive oil, yogurt, garlic, salt, ground black pepper, bread, pumpkin seeds, sesame seeds, coriander seeds, fennel seeds, fresh chives

Taken from www.allrecipes.com/recipe/263740/middle-eastern-beet-hummus-toasts/ (may not work)