- To make hummus, combine chickpeas, beet juice, shallots, and garlic in food processor and pulse until mixture forms coarse purée. Add oil, tahini paste, lemon juice and zest, and cumin. Purée until very smooth. Taste and add salt or lemon juice as desired. Transfer to sealed container and refrigerate until well chilled.
- To serve, spread equal amounts of labneh (or yogurt) among 4 wide, shallow serving bowls. Place equal portions beet hummus in middle of labneh and top with toasted pumpkin seeds. Garnish each bowl with a scattering of mixed greens lightly dressed with olive oil and lemon juice. Serve with crackers or flatbread of