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Creamy Beet Hummus with Yogurt

Meghan
  • 85 minutes
  • Serves 12

INGREDIENTS

3

Beets, washed and trimmed (about 3/4 pounds), medium sized

3

Garlic cloves

1

Parsley

4 tbsp

Lemon juice, fresh

1/2 cup

Tahini

1

Black pepper, fresh ground

1 pinch

Cayenne pepper

1 tsp

Kosher salt

1

Olive oil

1 cup

Yogurt, plain

edible flowers for garnish (optional)