This quick and simple Beet Hummus Dip recipe is made with cooked beets, garbanzo beans, tahini and walnuts. Dollops of greek yogurt get swirled into the dip and and loads of fresh dill top it off for one incredibly tasty dip!
Anyone else get hummus fatigue?? Don’t get me wrong, I love the convenience of grabbing a container of hummus from the grocery for a quick snacking dip. Lately it’s been a weekly occurrence, so we’re just a bit burnt out. Insert this delicious Beet Hummus with Dill and Greek Yogurt. It’s the perfect antidote for hummus fatigue and keeping snack time interesting! Also, just look at that color! I mean, GORGEOUS!
How to Cook Whole Beets
There a several ways to cook beets. For this recipe, I pulled some cooked beets I had stored in the freezer. I highly recommend this if you’re a fellow beet lover. They’re great to have on hand for throwing into smoothies, reheating and adding to salads, soups or bowls and then, of course, this dip!
- Roasting beets: Wrap beets (scrubbed and stem trimmed) tightly in aluminum foil. Place in a baking pan and roast at 400 degrees until you can insert a knife through the beet easily. Time will vary depending on the size of your beets. When they’re cool enough to handle remove the skin.
- Slow cooker beets: This is my new fav way to prep beets. Just place scrubbed and trimmed beets in a slow cooker with about a half an inch of water. Cook on high for 4 hours or low for 8 hours, or until fork tender. Peel the beets.
- Steamed beets: Place scrubbed and trimmed beets in a saucepan. Add about an inch of water. Cover with lid and bring to a boil. Reduce to a simmer and steam beets until tender, 30 to 40 minutes.
How to Enjoy Beet Hummus
- Use it as a sandwich spread for a protein boost
- Dip your fav veggies, crackers, or pita chips for a balanced snack
- Make a Mediterranean inspired grain bowl. Add in some tomatoes, cucumbers, red onions, feta, a grain and some spiced ground turkey or falafels.
- Spread it on some flatbread and top it with goat cheese and greens tossed with EVOO and lemon.
- Thin it out with EVOO or water and toss it with cooked pasta and veggies for a delicious pasta salad.
If you make this Beet Hummus with Dill and Greek Yogurt make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Beet Hummus with Dill & Greek Yogurt
- Prep Time: 10 Minutes
- Total Time: 10 minutes
- Yield: 6 to 8 Servings 1x
- Category: Appetizer
Ingredients
3 medium beets, cooked
1 (15oz.) can garbanzo beans
1/2 c. toasted walnuts
1 to 2 garlic cloves
1/4 c. tahini
2 Tbsp. EVOO
2 Tbsp. lemon juice
1 1/2 tsp. ground cumin
Pinch of salt
1 to 2 large dollops of greek yogurt
1/2 c. fresh dill
Instructions
- Add the beets, beans, walnuts and garlic to the bowl of a food processor. Pulse until ground. Add the tahini, EVOO, lemon juice, cumin and salt and process until creamy. Adjust consistency with more tahini or water until you reach desired texture.
- Transfer the beet hummus to a serving dish and stir in one to two dollops of greek yogurt. Top with fresh dill and serve with crackers, pita chips, and/or veggies. Enjoy!
Keywords: hummus, beet hummus, appetizer, dip, snack recipe, dip recipe, hummus recipe, dill, garbanzo beans, tahini, greek yogurt
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