Roasted Beet Hummus with Lemony Yogurt

• 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

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.

clove garlic, chickpeas, tahini, lemon juice, water, salt, cumin, greek yogurt, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-beet-hummus-with-lemony-yogurt/ (may not work)