Beet & Yogurt Hummus Dip

Not only is the color beyond beautiful, so is the taste! Sweet and wonderful.

Serves 4

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

  1. Chop the beets and place them in a food processor with tahini, yogurt, lemon, and cumin.
  2. Process until coarse.
  3. Season with salt and pepper and process until smooth.
  4. 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