New This Month

Roasted Beet-White Bean Hummus

This recipe comes from our book "Clean Slate: A Cookbook and Guide."

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups

Photography: Johnny Miller

Source: Martha Stewart Living, December/January December/January 2015

Ingredients

  • 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
  • Crudites

Directions

  1. 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.

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