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

Recipe continues below this recipe video

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

Ingredients

  • 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

Directions

  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 3 days.

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