Bring this fun red beet hummus dip to your next potluck or barbeque.
In a covered 3 quart saucepan cook beets in enough boiling water to cover 25 minutes or until tender; drain and cool slightly.
In a food processor combine beets and the next five ingredients (through salt). Cover and process until nearly smooth. With processor running, slowly add oil in a steady stream until combined.
Transfer hummus to a bowl. Swirl in yogurt. Serve with cucumber and/or carrot or celery.
1 1/2 vegetable, 1/2 starch, 1 1/2 fat