Name: Creamy Beet Hummus with Yogurt
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 medium beets (washed and trimmed (about 3/4 pounds)); 3-4 cloves garlic; 1/2 cup tahini; 1 cup plain yogurt (I used 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))

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If you’re looking to elevate your snacking game, then look no further than this Creamy Beet Hummus with Yogurt. Not only is it bright and beautiful, but it also packs a punch with its earthy flavors and creamy texture. Beets are often underrated, but they bring a vibrant color and a sweet, earthy taste that pairs perfectly with the tanginess of yogurt and the richness of tahini. This dish is ideal for gatherings, as a spread on sandwiches, or simply served with fresh veggies and pita chips. Let’s dive into this delightful recipe!

Why It Deserves a Spot

This Creamy Beet Hummus with Yogurt deserves a spot at your table for several reasons. First, it’s incredibly nutritious, packed with vitamins, minerals, and antioxidants from the beets and yogurt. Second, the combination of flavors is unmatched; the sweet beets balance the nutty tahini and creamy yogurt, creating a dip that is both exciting and satisfying. Lastly, it adds a stunning pop of color to your spread, making it as visually appealing as it is delicious.

Gather These Ingredients

To make this delightful Creamy Beet Hummus with Yogurt, you will need:

3 medium-sized beets, washed and trimmed (about 3/4 pounds)
3-4 garlic cloves
1/2 cup tahini
1 cup plain yogurt (I used 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)

Setup & Equipment

Before you start, gather the following equipment:

Medium saucepan for boiling beets
Food processor or high-speed blender for blending
Cutting board and knife for chopping
Measuring cups and spoons
Serving bowl for presentation
Spatula for scraping

Build Creamy Beet Hummus with Yogurt Step by Step

Step 1: Prepare the Beets

Start by placing your washed and trimmed beets in a medium saucepan. Cover them with water and bring to a boil. Reduce heat and simmer for about 30-40 minutes, or until the beets are fork-tender. Once cooked, drain the beets and let them cool.

Step 2: Peel and Chop

Once the beets are cool enough to handle, peel off the skin. The skin should come off easily, but you can use a paper towel to help if needed. Chop the beets into smaller pieces to make blending easier.

Step 3: Blend the Ingredients

In a food processor, combine the chopped beets, garlic cloves, tahini, yogurt, lemon juice, kosher salt, black pepper, and cayenne pepper. Blend until smooth and creamy. You may need to scrape down the sides occasionally to ensure everything is well mixed.

Step 4: Taste and Adjust

After blending, taste your hummus and adjust the seasoning if necessary. Add more salt, lemon juice, or cayenne pepper according to your preference. Blend again to incorporate.

Step 5: Serve and Garnish

Transfer the Creamy Beet Hummus with Yogurt into a serving bowl. Drizzle with olive oil and garnish with fresh parsley and edible flowers for an extra touch of elegance.

Flavor-Forward Alternatives

If you want to switch things up, consider these flavor-forward alternatives:

Add a teaspoon of ground cumin for a warm, earthy flavor.
Incorporate a tablespoon of smoked paprika for a smoky twist.
Mix in some roasted red peppers for added sweetness and depth.
For a bit of sweetness, add a tablespoon of honey or maple syrup.

Pitfalls & How to Prevent Them

While making Creamy Beet Hummus with Yogurt is straightforward, here are some common pitfalls and how to avoid them:

Overcooking the beets: Ensure they are fork-tender but not mushy to maintain the right texture.
Not blending long enough: For a creamy consistency, blend thoroughly. A food processor usually does the trick, but a blender can also work well.
Too much garlic: Start with fewer garlic cloves, as you can always add more to taste.
Incorrect seasoning: Taste as you go! Adjust the salt, lemon, and spices to find your perfect balance.

Shelf Life & Storage

To keep your Creamy Beet Hummus with Yogurt fresh, consider the following:

The hummus can be stored in an airtight container in the refrigerator for up to one week. If you need to store it longer, consider freezing it. Place the hummus in a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to three months. When ready to use, thaw it overnight in the refrigerator and give it a good stir before serving.

Ask & Learn

Can I use pre-cooked beets for this recipe?

Absolutely! Pre-cooked or vacuum-sealed beets can save time. Just make sure they’re plain without added ingredients.

What can I serve with beet hummus?

This hummus pairs wonderfully with fresh veggies like carrots, cucumbers, and bell peppers, pita chips, or even as a spread on sandwiches and wraps.

Can I make this hummus vegan?

Yes! Simply substitute the yogurt with a plant-based yogurt alternative, such as coconut or almond yogurt, to keep it creamy.

How can I make this spicier?

If you enjoy heat, consider adding more cayenne pepper, or even a dash of hot sauce or diced jalapeños for a spicy kick!

Final Thoughts

This Creamy Beet Hummus with Yogurt is not only a feast for the eyes but also a delicious and nutritious addition to your culinary repertoire. Whether you’re hosting a party, preparing a snack for yourself, or looking for an impressive dish to share, this vibrant hummus will surely steal the show. Its earthy sweetness, combined with the creamy richness of yogurt, creates a dip that is both satisfying and versatile. So, roll up your sleeves, gather your ingredients, and get ready to enjoy a delightful culinary experience!