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

Recipe photo courtesy of Johnny Miller

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

Source: Martha Stewart Living, December/January 2015

1 hour 5 mins 5 mins Makes 1 1/2 cups

Total Time Prep Yield

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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Reviews

How would you rate this recipe?

recipetoys13

15 FEB, 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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