Creamy Beet Hummus with Yogurt

• Produce

  • 3 Beets, washed and trimmed (about 3/4 pounds, medium sized
  • 3 Garlic cloves
  • 1 Parsley

• Condiments

  • 4 tbsp Lemon juice, fresh
  • 1/2 cup Tahini

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 pinch Cayenne pepper
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 cup Yogurt, Plain

• Other

  • edible flowers for garnish (optional

Found on foxandbriar.com

Description

Ingredients

• 3 medium sized beets, washed and trimmed (about ¾ pounds)
• 3-4 garlic cloves
• ½ cup tahini
• 1 cup plain yogurt (I used greek nonfat yogurt)
• 4 tablespoons fresh lemon juice
• 1 teaspoon kosher salt (plus more to taste)
• fresh ground black pepper to taste
• pinch of cayenne pepper
• olive oil for drizzling
• parsley for garnish (optional)
• edible flowers for garnish (optional)

Directions

• Preheat oven to 375
• Wrap beets in aluminum foil (foil should form a pouch around beets and they should be completely covered)
• Place foil wrapped beets on a baking sheet and roast for 60-75 minutes, or until tender. Allow beets to cool.
• When the beets have cooled, use a paper towel (or your fingers) to remove the skin. You might want to wear an apron, that beet juice will stain everything!
• Cut the beets into wedges and add to a food processor with the garlic, tahini, yogurt, lemon juice, salt, and black & cayenne pepper. Process until smooth.
• Transfer to a serving bowl and drizzle with olive oil.
• Garnish with parsley and edible flowers (optional)