If you like beets, and you like hummus, you’ll love this beet hummus. The ingredients are chickpeas, beets, greek yogurt, garlic, lemon, and salt and pepper.
Red vegetables are an excellent source of antioxidants and great for liver function. This beetroot hummus is a beautiful, earthy version of the traditional chickpea variety. You can also experiment with adding fresh herbs such as tarragon or dill.
We love using greek yogurt for hummus because it gives it a creamier consistency.
You can use it as a pretty topping for cucumber rounds, scoop some up with pita triangles or celery ribs, or just dive in with a spoon, and eat it up before anyone knows what they’re missing!
| Prep Time | 10 minutes |
| Servings |
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Ingredients
- 1 cup chickpeas cooked
- 1 cup beetroot cooked
- 1/2 cup greek yogurt
- 1 garlic clove
- 1 lemon's juice
- 1/4 cup olive oil
- salt
- pepper
Ingredients
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Instructions
- Place all the ingredients in the bowl of a food processor and process until smooth.
- Transfer to a serving dish then using a knife, swirl through the creamed horseradish to create a marble effect.
- Garnish with sesame seeds and serve veggies or pita chips on the side for dipping.
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