Roasted Beet Hummus

Whole Living, January/February January/February 2013
  • Yield Serves 6
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  • 1 chopped clove garlic
  • 1/3 cup chopped roasted beets
  • 1 cup cooked white beans
  • 2 Tbsp lemon juice
  • 2 Tbsp extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • Fennel, for serving


  1. Puree garlic, beets, beans, lemon juice, and olive oil. Season with salt and pepper. Serve with fennel.

Cook's Note

Refrigerate in an airtight container up to three days.

Recipe Reviews

Reviews (3)

  • diana18 29 Jan, 2013

    I am a bit confused about the snacks. we just started week one in which no grains, beans/ legumes are allowed. Yet, some of the snacks, such as the roasted beet hummus and the cherry-date oat bars have those ingredients in them and the plan says you can eat the snacks throughout the plan. Am I missing something, or can I really eat these things?

  • Anna Claire 28 Jan, 2013

    What a surprise! Absolutely fantastic: beautiful color and a tangy, rich, fresh blend of flavors. If you like hummus, try this. I This is my new favorite dip/spread recipe.

  • rwil88 21 Jan, 2013

    This was really delicious! I would recommend sprinkling some crumbled feta on top.