Roasted Beet Hummus with Lemony Yogurt Recipe

Name: Roasted Beet Hummus with Lemony Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove Garlic; 15 ounces, fluid Canned Chickpeas, Rinsed And Drained; 1 Large Roasted Beet; 1/4 cups Tahini; 3 Tablespoons Lemon Juice, Divided; 1/4 cups Water; 1 teaspoon Salt; 1/2 teaspoons Cumin; 1/4 cups Greek Yogurt; 1 Tablespoon Olive Oil; 1 Tablespoon Chopped Mint, For Garnish

Servings: persons

1 clove Garlic
15 ounces, fluid Canned Chickpeas, Rinsed And Drained
1 Large Roasted Beet
1/4 cups Tahini
3 Tablespoons Lemon Juice, Divided
1/4 cups Water
1 teaspoon Salt
1/2 teaspoons Cumin
1/4 cups Greek Yogurt
1 Tablespoon Olive Oil
1 Tablespoon Chopped Mint, For Garnish

1
Combine garlic, chickpeas, beet, tahini, 2 tablespoons lemon juice, water, salt, and cumin in a food processor, reserving some chickpeas and beets for garnish if desired.
2
Puree until smooth.
3
Taste for seasoning.
4
In a separate bowl, combine yogurt and remaining lemon juice.
5
Whisk until smooth and season to taste with salt.
6
Transfer hummus to a serving bowl and garnish with the lemony yogurt, a drizzle of olive oil, mint leaves and some reserved chickpeas and beets.
7
Serve alongside blue potato, pita chips or crudites.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 clove Garlic, 15 ounces, fluid Canned Chickpeas, Rinsed And Drained, 1 Large Roasted Beet, 1/4 cups Tahini, and more.

Yes, Roasted Beet Hummus with Lemony Yogurt falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Beet Hummus with Lemony Yogurt

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