Beet Cashew Hummus

This make-ahead dip will be the star of your holiday table – beet cashew hummus with garlic yogurt swirl

Beet Cashew Hummus
1¼ cup raw cashews, soaked for at least 2 hours
1 medium beet, washed well
¼ cup fresh lemon juice (from 2-3 lemons)
3 tablespoons tahini
3 tablespoons extra virgin olive oil
1 tablespoon water
2 cloves garlic, chopped
½ teaspoon salt
Pinch cayenne
Garlic Tahini Yogurt Swirl
¼ cup yogurt
1 tablespoon tahini
1 large garlic clove, pressed
⅛ teaspoon salt

Almond Za’atar
⅓ cup dry roasted almonds
1 teaspoon toasted sesame seeds
1 teaspoon sumac
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon extra virgin olive oil

For Serving
Optional: fresh thyme, for garnish
Cucumber spears and/or crackers for dipping

View the full recipe at snixykitchen →