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beet hummus in a bowl
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Roasted Beet Hummus with Lemony Yogurt

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.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 1/2 cups
Author Phoebe Lapine

Ingredients

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

Instructions

  • 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.
  • 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.