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.