Roasted Beet-White Bean Hummus

Name: Roasted Beet-White Bean Hummus
Prep time: 5 min
Total time: 1 h 5 min
Yield: Makes 1 1/2 cups
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

8 Ratings
1 Review

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

Martha Stewart Living, December/January 2015

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Credit: Johnny Miller

Recipe Summary test

prep:

5 mins

total:

1 hr 5 mins

Yield:

Makes 1 1/2 cups

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

Step 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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Reviews (1)

8 Ratings

5 star values: 0
4 star values: 4
3 star values: 3
2 star values: 1
1 star values: 0

Martha Stewart Member

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!

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Roasted Beet-White Bean Hummus

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Ingredients

Directions

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Roasted Beet-White Bean Hummus

Gallery

Recipe Summary test

Ingredients

Directions

Reviews (1)

All Reviews for Roasted Beet-White Bean Hummus