Roasted Beet-White Bean Hummus
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
- Total Time:
- Yield: Makes 1 1/2 cups
Photography: Johnny Miller
Source: Martha Stewart Living, December/January December/January 2015
- 1 small beet
- 1 cup cooked white beans (drained and rinsed)
- 2 tablespoons fresh lemon juice
- 1 chopped clove garlic
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
Preheat oven to 425 degrees. Roast beet and rub off skin. Chop beet, then puree with white beans, lemon juice, garlic, and olive oil until combined. Season with salt and pepper. Hummus can be stored in refrigerator in an airtight container up to 3 days. Sprinkle with more pepper and serve with crudites.