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Roasted Beet Hummus

  • servings: 6
Photography: Bryan Gardner

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Ingredients

  • 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

Cook's Note

Refrigerate in an airtight container up to three days.

Directions

  1. Step 1

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

Source
Whole Living, January/February January/February 2013

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Reviews (3)

  • 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.