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!
Prep Time10 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr25 minutesmins
Course: Appetizers, Dips/Salsas/Spreads
Cuisine: Middle Eastern
Keyword: Easy Recipes, Game Day, Gluten Free, Spring Recipes, Summer Recipes, Vegetarian recipes, Winter Recipes
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)