Roasted Beet Hummus

  • Servings: 6
Roasted Beet Hummus

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2013


  • 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


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

Cook's Notes

Refrigerate in an airtight container up to three days.


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