Creamy Swirled Beet Hummus
An earthy, vibrant beet hummus served with a tangy swirl of Greek yogurt.
- 1 can chickpeas (15-oz), drained & rinsed
- 2 cloves garlic
- ¾ cup cooked beets canned or fresh
- 2 Tbsp tahini
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- ½ tsp cumin
- ½ tsp salt
- 1 Tbsp water reserved from chickpea can, if desired
For Serving & Topping:
- 1 cup plain Greek yogurt swirled into hummus
- sesame seeds
- lemon zest
Combine all hummus ingredients in food processor and blend until smooth. If needed, add some reserved chickpea water (or regular water) to adjust texture.
When ready to serve, add hummus to a bowl and swirl together with yogurt.
Top with sesame seeds and lemon zest, serve, and enjoy!
Yields 3 cups
Serving: 2Tbsp | Calories: 36kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Fiber: 1g | Sugar: 1g