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Homemade Creamy Beet Hummus with Yogurt recipe photo

Creamy Beet Hummus with Yogurt

This Creamy Beet Hummus with Yogurt is a vibrant, nutrient-packed dip that's simple to make and perfect for any occasion!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Hummus:
  • 3 medium beets (washed and trimmed, about 3/4 pounds)
  • 3-4 cloves garlic
  • 1/2 cup tahini
  • 1 cup plain yogurt (Greek nonfat yogurt)
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt (plus more to taste)
  • Fresh ground black pepper (to taste)
  • A pinch of cayenne pepper
  • Olive oil (for drizzling)
  • Parsley (for garnish, optional)
  • Edible flowers (for garnish, optional)

Equipment

  • Roasting pan
  • Food processor
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Serving bowl

Method
 

Instructions:
  1. Step 1: Roast the Beets
    Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are fork-tender. Once done, let them cool slightly before peeling off the skins.
  2. Step 2: Prepare the Garlic
    While the beets are roasting, peel the garlic cloves. If you prefer a milder garlic flavor, you can roast them alongside the beets for about 20 minutes.
  3. Step 3: Blend the Ingredients
    In a food processor, combine the roasted beets, garlic (raw or roasted), tahini, plain yogurt, lemon juice, kosher salt, black pepper, and cayenne pepper. Blend until smooth and creamy.
  4. Step 4: Taste and Adjust
    Taste your hummus and adjust the seasoning as needed. You can add more salt, lemon juice, or even a touch more cayenne if you like a little heat.
  5. Step 5: Serve and Garnish
    Transfer the Creamy Beet Hummus with Yogurt to a serving bowl. Drizzle with olive oil and garnish with chopped parsley and edible flowers, if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • You can also freeze leftovers for up to 3 months.
  • Making the hummus a day ahead allows the flavors to meld and deepen.