Rating: 3.38 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

Martha Stewart Living, December/January 2015

Gallery

Credit: Johnny Miller

Recipe Summary test

prep:
5 mins
total:
1 hr 5 mins
Yield:
Makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews (1)

8 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
02/15/2015
I loved this as much as traditional hummus, and once your beet is roasted, it just seemed easier and quicker to make, too. Also love the amazing color!