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Hummus of Beetroot Yoghurt & Feta


Their first reaction was a shocking one because of the colour of this dip! They only needed a bit of convincing to give it a try; after 5 minutes the bowl of Hummus was simply empty!

Hummus of Beetroot Yoghurt & Feta


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5 from 1 vote

Hummus of Beetroot Yoghurt & Feta

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Meze
Cuisine: Cypriot
Keyword: Dips, Food Recipes, Pleasures
Servings: 8 People


  • 200g Beetroots , peeled and quartered
  • 75g Straggato Yoghurt Light , Charalambides Christis
  • 50g Feta , Charalambides Christis
  • 400ml Chickpeas , canned
  • 125g raw Tahini
  • 40ml Lemon juice
  • 1 clove Garlic , roasted
  • 40ml EVOO , Extra Virgin Olive Oil, plus more for drizzling
  • ½ tsp dry Cumin , finely ground
  • 1 tsp dry Coriander , finely ground
  • 1 tsp Sumac
  • 1 tsp Poppy Seeds , Lightly toasted
  • ½ tsp Sea Salt
  • ¼ tsp freshly ground Black Pepper
  • Pitta Bread


  • Use a medium pot filled with lightly salted water and add the beets. Bring to a boil and simmer with the lid on for 45’ and until the beets are cooked and soft. Remove from the pot and allow to cool. Once cool enough to handle chop them to small pieces.
  • Use a food processor with the metal blade attached. Add the chickpeas along with the tahini, lemon juice and process well. Add the beets and process, followed by the yoghurt, feta, cumin and coriander, season with the salt and pepper and process a bit more.
  • Finally pour, while processing, the olive oil aiming for a smooth hummus.
  • Serve in a bowl and garnish with the sumac and the poppy seeds, drizzle some more olive oil and serve with pitta bread.

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