Roasted Beet Hummus

and the love affair continues...

with beets
with hummus
with mid-morning snacking
with the 'almost weekend'

today "r" and i decided to make an extra pretty batch of 'hummus,' trading in the traditional garbanzo bean for beets and Greek yogurt.  

this dip is not only a beautiful hue, but it's wonderfully healthy, full of iron, protein, and of course flavour.  


Roasted Beet Hummus

2 large beets, washed, root ends and stems still intact
2/3 cup Greek yogurt, plus more for garnish
4-5 Tbsp Tahini
1 clove garlic, grated
zest and juice from lemon
sea salt and pepper

pita bread for serving

Preheat oven to 425F.  Individually wrap beets in tinfoil and roast for 45-55 minutes.
Allow to cool, rub off skins and cut into wedges.
In bowl of food processor combine all ingredients in bowl of food processor, except zest,  and whirl till smooth.  Adjust seasonings to taste.
Transfer to serving bowl.  Garnish with a dollop of Greek yogurt and lemon zest.

Serve with pita bread.

Adapted from my hummus recipe


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