Beetroot and Greek yogurt hummus

If you fancy a different, healthy and flavorful snack, this beetroot hummus and Greek yogurt You'll love it. Its intense pink color makes it a striking dish that catches the eye, but the best part is its creamy texture and its smooth, fresh flavor. We already had a beetroot hummus recipe, but this time we are going to give it a creamier and smoother touch by adding Greek yogurt among its ingredients.

It's perfect as a dip with vegetable crudités, pita bread, or toast, but it also works wonderfully as a base for wraps, sandwiches, or even as a light side dish for grilled meats and fish. The possibilities are endless!

In this version, we've substituted the classic tahini with Greek yogurt, which gives it a tangy note and a velvety texture, ideal for those looking for a lighter hummus. Plus, thanks to the cooked beets, we get extra vitamins, minerals, and antioxidants—a true nutritional gem!

The best thing is that in less than 5 minutes And with the help of our beloved Thermomix, you'll have delicious homemade hummus, additive-free and with a flavor that's nothing like the stuff you buy at the supermarket. And if you want an extra trick: add a couple of ice cubes when blending to achieve a perfect emulsion and a super creamy texture.

Beetroot and Greek yogurt hummus

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Comments

Beetroot and Greek yogurt hummus: creamy, light, and colorful.

• Irene Arcas

• Recipe type: vegetables
• Calories: 250
• Rations: 4

• Cooking time: 5M
• Total time: 5M

Ingredients

• 150 g of cooked beet
• 100 g of cooked chickpeas (drained)
• 80 g plain Greek yogurt
• 30 g olive oil
• juice of 1/4 lemon
• 1/2 small garlic clove
• ½ teaspoon ground cumin
• 1 / 2 teaspoon salt
• 2 ice cubes
• assorted seeds or nuts to taste for decoration

Music

1. Place the chopped cooked beetroot, chickpeas, Greek yogurt, olive oil, lemon juice, garlic, cumin, salt, pepper, and ice cubes in the mixing bowl. Blend. 1 minute, speed 5-7-10.

2. We lower the remains with the spatula and crush again 30 seconds, speed 7 until you obtain a smooth and homogeneous cream.

3. We taste and adjust the salt or lemon if necessary.

4. Serve on a large plate or platter, swirl it around with a spoon, drizzle with a little olive oil, and sprinkle with seeds or nuts.