Beetroot Hummus – new and improved recipe!

This quick beetroot hummus recipe is new and improved. I've included chickpeas and Greek yoghurt which add a more creamy consistency and protein sources. It still maintains a refreshing, tangy flavour, and is delicious eaten as a snack or an accompaniment to a salad.
A few rainbow colours are covered when eating this with veggies!
To cook the beetroot. Cut off the top and bottom of each beetroot. Cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled. (To save time, I often use pre-cooked beetroot).
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired
Chill and store in the refrigerator for up to 3 days
Serve with vegetable sticks and/or seed crackers. Enjoy!
Ingredients
Directions
To cook the beetroot. Cut off the top and bottom of each beetroot. Cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled. (To save time, I often use pre-cooked beetroot).
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired
Chill and store in the refrigerator for up to 3 days
Serve with vegetable sticks and/or seed crackers. Enjoy!