New This Month

Roasted Beet Hummus


Get out the crudites and be prepared for a tasty surprise with this variation on classic hummus.

  • Servings: 6

Photography: Bryan Gardner

Source: Whole Living, January/February 2013


  • 1 chopped clove garlic
  • 1/3 cup chopped roasted beets
  • 1 cup cooked white beans
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • Fennel, for serving


  1. Puree garlic, beets, beans, lemon juice, and olive oil. Season with salt and pepper. Serve with fennel.

Reviews Add a comment

  • diana18
    29 JAN, 2013
    I am a bit confused about the snacks. we just started week one in which no grains, beans/ legumes are allowed. Yet, some of the snacks, such as the roasted beet hummus and the cherry-date oat bars have those ingredients in them and the plan says you can eat the snacks throughout the plan. Am I missing something, or can I really eat these things?
  • Anna Claire
    28 JAN, 2013
    What a surprise! Absolutely fantastic: beautiful color and a tangy, rich, fresh blend of flavors. If you like hummus, try this. I This is my new favorite dip/spread recipe.
  • rwil88
    21 JAN, 2013
    This was really delicious! I would recommend sprinkling some crumbled feta on top.