Directions

375° Roast beets and garlic until cloves are soft, about 45 minutes. Remove from oven; unwrap. Rinse beets with cold water; peel when cool enough to handle. Squeeze garlic from skins. Place beets and garlic in a food processor. Add garbanzo beans, lemon juice, tahini, cumin, cayenne pepper and remaining olive oil, salt and ground pepper. Process until smooth. If desired, pulse 2 tablespoons Greek yogurt with beet mixture, dolloping remaining yogurt over finished hummus. Sprinkle with dill or parsley. Serve with assorted vegetables and pita bread.

Ingredients

  • 3 fresh medium beets roasted
  • 1 whole garlic bulb
  • 1/2 teaspoon salt, divided
  • 1 teaspoon plus 1/4 cup olive oil, divided
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 3 to 4 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup plain Greek yogurt, optional
  • Minced fresh dill weed or parsley
  • Assorted fresh vegetables
  • Sliced or torn pita bread