You can keep this beetroot dip recipe vegan by using plant-based yogurt for the topping. It's a great colorful hummus for the holidays! If you are low FODMAP omit the garlic and you can enjoy in 1/3 cup servings.
Combine the chickpeas, beet, tahini, 2 tablespoons lemon juice, garlic (if using), salt, and cumin in a food processor and puree until smooth. Add the water and any additional to reach your desired consistency. Taste for seasoning.
In a separate bowl, combine the yogurt and remaining lemon juice. Whisk until smooth and season to taste with salt.