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Creamy Beet Hummus with Yogurt
5 from 18 votes

Creamy Beet Hummus with Yogurt

Creamy Beet Hummus with Yogurt combines roasted beets, tahini, garlic, and plain yogurt to create a smooth, vibrant dip. The roasted beets provide earthiness and natural sweetness, while the yogurt adds creaminess and tang. This hummus balances fresh lemon juice and spices like cayenne and black pepper, finished with an olive oil drizzle and optional parsley or edible flowers for garnish. It's well-suited for spreading or dipping with a bright, creamy texture.

Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 12 Servings
Course: Appetizer, Condiments
Cuisine: Middle Eastern

Ingredients

  • 3 beet washed and trimmed (about 3/4 pounds, medium sized
  • 3-4 garlic cloves
  • 1/2 cup tahini
  • 1 cup PLAIN yogurt I used greek nonfat yogurt
  • 4 tablespoons lemon juice fresh
  • 1 teaspoon kosher salt plus more to taste
  • black pepper fresh ground, to taste
  • pinch cayenne pepper
  • olive oil for drizzling
  • parsley optional, for garnish
  • Edible Flowers optional, for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 375°F
  2. Wrap beets in aluminum foil (foil should form a pouch around beets and they should be completely covered)
  3. Place foil wrapped beets on a baking sheet and roast for 60-75 minutes, or until tender. Allow beets to cool.
  4. 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!
  5. 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.
  6. Transfer to a serving bowl and drizzle with olive oil.
  7. Garnish with parsley and edible flowers (optional)