Creamy Beet Hummus with Yogurt
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!
Easy Recipes, Game Day, Gluten Free, Spring Recipes, Summer Recipes, Vegetarian recipes, Winter Recipes
Meghan McMorrow | Fox and Briar
medium sized beets
washed and trimmed (about 3/4 pounds)
I used greek nonfat yogurt
fresh lemon juice
plus more to taste
fresh ground black pepper to taste
of cayenne pepper
olive oil for drizzling
parsley for garnish
edible flowers for garnish
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
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)
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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Meghan McMorrow | Fox and Briar www.foxandbriar.com