Roasted Beet Hummus with Lemony Yogurt

Ingredients

• 1 clove Garlic
• 15 ounces
• fluid Canned Chickpeas
• Rinsed And Drained
• 1 Large Roasted Beet
• 1/4 cups Tahini
• 3 Tablespoons Lemon Juice
• Divided
• 1/4 cups Water
• 1 teaspoon Salt
• 1/2 teaspoons Cumin
• 1/4 cups Greek Yogurt
• 1 Tablespoon Olive Oil
• 1 Tablespoon Chopped Mint
• For Garnish

Instructions

1. Combine garlic, chickpeas, beet, tahini, 2 tablespoons lemon juice, water, salt, and cumin in a food processor, reserving some chickpeas and beets for garnish if desired.
2. Puree until smooth.
3. Taste for seasoning.
4. In a separate bowl, combine yogurt and remaining lemon juice.
5. Whisk until smooth and season to taste with salt.
6. Transfer hummus to a serving bowl and garnish with the lemony yogurt, a drizzle of olive oil, mint leaves and some reserved chickpeas and beets.
7. Serve alongside blue potato, pita chips or crudites.