Creamy Beet Hummus with Yogurt
User Reviews
5.0
18 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
12 Servings
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Course
Appetizer, Condiments
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Cuisine
Middle Eastern
Creamy Beet Hummus with Yogurt
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This Creamy Beet Hummus with Yogurt will soon be your favorite way to eat your beets! Roasted beets, tahini and yogurt are blended together to make a creamy and healthy dip with a bright pink color that can't be beet!
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Ingredients
- 3 Medium sized beets washed and trimmed (about 3/4 pounds)
- 3-4 garlic cloves
- 1/2 cup Tahini
- 1 cup PLAIN yogurt I used greek nonfat yogurt
- 4 tablespoons fresh lemon juice
- 1 teaspoon kosher salt plus more to taste
- fresh ground black pepper to taste
- pinch of cayenne pepper
- Olive Oil for drizzling
- Parsley for Garnish optional
- edible flowers for garnish optional
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Instructions
- Preheat oven to 375°F
- Wrap beets in aluminum foil (foil should form a pouch around beets and they should be completely covered)
- Place foil wrapped beets on a baking sheet and roast for 60-75 minutes, or until tender. Allow beets to cool.
- When the beets have cooled, use a paper towel (or your fingers) to remove the skin. You might want to wear an apron, that beet juice will stain everything!
- Cut the beets into wedges and add to a food processor with the garlic, tahini, yogurt, lemon juice, salt, and black & cayenne pepper. Process until smooth.
- Transfer to a serving bowl and drizzle with olive oil.
- Garnish with parsley and edible flowers (optional)
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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