beet yogurt hummus

If you are entertaining this summer and are looking for an eye-catching app to impress a crowd, consider this vibrant and flavorful beet and yogurt hummus. Beets are often a staple at the greenmarket this time of year and, if you are searching for a new way to use this root veg, try out this dip! Roasted beets are simply blended with chickpeas, Greek yogurt, and lots of spices, creating a delicious and colorful alternative to traditional hummus. Serve with plenty of veggies and your favorite whole grain crackers, and you have a balanced and nourishing snack. If you have leftovers, the beet yogurt hummus makes a great spread on a veggie sandwich or a wrap or add it as an accompaniment to your next grain bowl.

Traditional hummus is typically thought of as a great high protein dip. This version ups the protein-ante by blending in Oikos Plain Greek Nonfat Yogurt. The Greek yogurt not only adds protein, but also provides a creamy texture and taste.

You can say bye-bye to the days where yogurt is considered only as a breakfast food. Most days, I include one yogurt every day into my eating repertoire. I love taking thick and creamy Oikos Plain Greek Nonfat Yogurt out of the package and into my cooking, using it to add texture and protein to my kitchen creations.

Beet and yogurt hummus

• 4-5 beets, cleaned, tops removed and reserved for other use

• 1 15-oz. can or 1 1/2 cups cooked chickpeas, rinsed

• 2 cloves garlic, minced

• 2 heaping tablespoons tahini

• 1/2 cup Greek yogurt

• Zest of 1 large lemon

• Juice of 1 large lemon

• Pinch of salt and black pepper

• 1/4 cup extra virgin olive oil

• 1 tablespoon za’atar

• ⅛ teaspoon aleppo pepper

• 2 scallions, thinly sliced

1.  Preheat oven to 350 degrees F. Place the beets in a small roasting pan and pour in ¼ cup water. Cover pan with foil and bake for an hour or until a fork can be easily inserted into the beets. Let cool.

2. Peel and quarter the beets and place them in a food processor. Add the chickpeas, garlic, tahini, yogurt, lemon zest and juice, and gently pulse until blended. Add the salt, pepper, olive oil, za’atar, and aleppo pepper and blend until smooth.

3. Transfer to a serving bowl and garnish with additional za’atar and a scattering of scallions. Serve with crudités and your favorite whole grain crackers.

I have partnered with Dannon to help promote Oikos. I have been compensated for my time commitment to review Oikos. However, my opinions are entirely my own, and I have not been paid to publish positive comments.