20 Sep Beet & Yogurt Hummus Dip
Not only is the color beyond beautiful, so is the taste! Sweet and wonderful.
4 large beets, cooked and peeled
2 tablespoons tahini paste
¼ cup Greek yogurt
grated zest from 1 lemon
juice from ½ lemon
½ teaspoon ground cumin
salt & pepper, to taste
- Chop the beets and place them in a food processor with tahini, yogurt, lemon, and cumin.
- Process until coarse.
- Season with salt and pepper and process until smooth.
- Spoon into a bowl and top with a little olive oil, red pepper flakes, and grated lemon zest.
Serve as a dip or a sauce on grilled white fish or chicken. Can be made the day before.
Photography by Ellen Silverman