Roasted Beet Hummus

1 19 oz. can chickpeas
1 1/2 c. roasted beets, chopped
1/4 c. Greek yogurt
1/4 c. Garlic Olive Oil
2 Tbsp. Habanero and Honey Vinegar
2 Tbsp. fresh dill, roughly chopped (or 2 tsp. dried dill)
1/2 tsp. sea salt
squeeze of fresh lemon if desired
chopped chives or garlic chives for garnish

Add all ingredients, except for chives, into a food processor or blender. Blend until mixture is smooth. If mixture is too thick, add some extra yogurt or water, 1 Tbsp. at a time until desired consistency.

Serve with an extra drizzle of the Garlic Olive Oil, with chives and coarse sea salt on top.

Note: It can be tough to get canned chickpeas to result in a smooth hummus. Alternately, you could try cooking your own chickpeas from scratch. Hulling canned or home cooked chickpeas before blending can also help. Or try freezing your blended hummus and allowing it to thaw again in the refrigerator; the freezing/thawing process releases even more moisture and alters the texture somewhat more toward creaminess.

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