Roasted Beet Hummus
Photography: Bryan Gardner
- 1 chopped clove garlic
- 1/3 cup chopped roasted beets
- 1 cup cooked white beans
- 2 Tbsp lemon juice
- 2 Tbsp extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- Fennel, for serving
Refrigerate in an airtight container up to three days.
Puree garlic, beets, beans, lemon juice, and olive oil. Season with salt and pepper. Serve with fennel.
SourceWhole Living, January/February January/February 2013