Name: Beet Hummus with Dill & Greek Yogurt
Prep time: 10 min
Total time: 10 min
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

Ingredients

Scale

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