Description
Roasted beets mixed with chickpeas, topped off with a lemony yogurt sauce.
Ingredients
- 1 clove Garlic
- 15 ounces, fluid Canned Chickpeas, Rinsed And Drained
- 1 Large Roasted Beet
- ¼ cups Tahini
- 3 Tablespoons Lemon Juice, Divided
- ¼ cups Water
- 1 teaspoon Salt
- ½ teaspoons Cumin
- ¼ cups Greek Yogurt
- 1 Tablespoon Olive Oil
- 1 Tablespoon Chopped Mint, For Garnish
Preparation
Combine garlic, chickpeas, beet, tahini, 2 tablespoons lemon juice, water, salt, and cumin in a food processor, reserving some chickpeas and beets for garnish if desired. Puree until smooth. Taste for seasoning.
In a separate bowl, combine yogurt and remaining lemon juice. Whisk until smooth and season to taste with salt.
Transfer hummus to a serving bowl and garnish with the lemony yogurt, a drizzle of olive oil, mint leaves and some reserved chickpeas and beets. Serve alongside blue potato, pita chips or crudités.
