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Beet Hummus
A quick and easy appetizer
Prep Time 30 minutes minutes
Servings 8
Cost $10
Two - three medium beet, roasted, boiled, or steamed
15 ounces of cooked chickpeas, drained and rinsed
Two cloves garlic, minced
1/2 cup of greek plain yogurt
Two tablespoons lemon juice
Two tablespoons olive oil
Add all ingredients to a food processor and blend until smooth, scraping down the sides as needed.
If the dip is too thick, add some water and blend again. Taste and adjust seasonings to your liking.
Serve in a bowl with a drizzle of olive oil and a sprinkle of pomegranate seeds.
