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Homemade Creamy Beet Hummus with Yogurt recipe photo

Creamy Beet Hummus with Yogurt

This Creamy Beet Hummus is a vibrant, nutritious dip that combines earthy beets, tangy yogurt, and rich tahini!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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)

Equipment

  • Medium saucepan
  • Food processor or high-speed blender
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Serving bowl
  • Spatula

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the Creamy Beet Hummus into a serving bowl. Drizzle with olive oil and garnish with fresh parsley and edible flowers for an extra touch of elegance.

Notes

  • The hummus can be stored in an airtight container in the refrigerator for up to one week.
  • For longer storage, freeze the hummus in a freezer-safe container for up to three months.
  • To serve, thaw overnight in the refrigerator and stir before serving.