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Roasted Beet Hummus with Lemony Yogurt

Prep Time 10 minutes
Total Time 10 minutes
Servings 2 1/2 cups


  • 1 garlic clove
  • 1 large roasted beet
  • One 15-ounce can chickpeas rinsed and drained
  • 1/4 cup tahini
  • 3 tablespoons lemon juice divided
  • ¼ cup water
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • 1/4 cup Greek yogurt
  • 1 tablespoons finely chopped mint for garnish


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